LEMONY VEGETABLE BARLEY SALAD

Lemony Vegetable Barley Salad image

My husband, Daniel is a big eater who likes generous portions. So I look for hearty dishes that satisfy. This salad does just that.-Linda McLyman, Syracuse, New York

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 20

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Ingredients

1 cup quick-cooking barley
1/2 cup cut fresh green beans
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup finely chopped fresh broccoli
1/2 cup chopped fresh spinach
1 small onion, chopped
1 small tomato, seeded and chopped
1/3 cup chopped sweet yellow pepper
1/3 cup chopped fresh mushrooms
DRESSING:
1/4 cup lemon juice
2 tablespoons minced fresh basil
2 tablespoons olive oil
1 tablespoon water
1-1/2 teaspoons poppy seeds
1/2 teaspoon garlic salt
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steps:

Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely. , In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges

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