WILD RICE BARLEY SALAD

Wild Rice Barley Salad image

I like this chilled salad because it's out of the ordinary. The rice is tossed with barley, green pepper, olives and cranberries, then coated with a tangy vinaigrette. -Mared Metzger Beling, Eagle River, Alaska

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

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Ingredients

1 package (6 ounces) long grain and wild rice mix
1 cup cooked barley
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1/4 cup dried cranberries
DRESSING:
1/4 cup balsamic vinegar
2 tablespoons minced fresh basil
1 tablespoon chopped green onion
2 garlic cloves, minced
1/2 teaspoon pepper
1/3 cup olive oil

Steps:

Cook rice according to package directions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries. , In a blender, combine the vinegar, basil, green onion, garlic and pepper. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 274 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 482mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.