BARLEY VEGETABLE SALAD
I first made the original version of this about 20 years ago -- Jane Brody's Crunchy Barley Salad. After years of experimenting with it, the most recent incarnation is my favorite yet. Though it can be served warm or cold, I prefer it after it has chilled for several hours at least (overnight is best!).
Provided by KimAnRivers
Categories Grains
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan with lid, bring chicken broth to a boil.
- Stir in 1 cup pearl barley and return to a boil.
- Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
- Whisk the dressing ingredients in a large bowl.
- Stir the dressing into the cooked barley while the barley is still hot.
- Let sit for five to ten minutes.
- Stir in the rest of the ingredients to the barley.
- Cover and refrigerate for at least two hours-- overnight if possible.
Nutrition Facts : Calories 198.7, Fat 5.8, SaturatedFat 0.9, Sodium 593.5, Carbohydrate 31.5, Fiber 6.7, Sugar 3, Protein 6.5
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