BARLEY VEGETABLE SALAD
I often serve this salad as an entree on summer nights when it's too hot to eat a heavy meal. The recipe makes a big batch, which is terrific for taking to potlucks.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water to a boil. Add barley. Reduce heat; cover and cook for 30-35 minutes or until tender. Rinse with cold water; drain well., Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Rinse with cold water; drain., In a large salad bowl, combine the barley, broccoli and carrots, tomatoes, onions, red pepper and sunflower kernels. , In a blender, combine the lemon juice, oil, vinegar, lemon zest, garlic, salt and pepper; cover and process until combined. , Pour over barley mixture and stir to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 219 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.
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