Minty Barley Salad
Barley tastes a little nutty and is very nutritious. Try buying hulled barley as opposed to pearled barley for more taste and nutrition content.
Servings: 6 cups
Calories: 166kcal
Equipment
- 3 quart saucepan
- Cutting board and knife
- Box grater
- Large bowl, whisk, and spoon
Ingredients
Barley
- 1 cup barley uncooked
- 3 cups vegetable stock or water
Dressing
- 1 each lime juice and zest
- 2 tbsp olive oil
- 2 tbsp champagne vinegar or white wine vinegar
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon or brown mustard
- ½ tsp sea salt
- ½ tsp black pepper
- 1/2 tsp granulated garlic
Salad Ingredients
- 1 each each leek
- 1/2 each red bell pepper diced
- 1 each small cucumber fine diced
- 2 each small carrots grated
- 2 tbsp fresh parsley minced
- 2 tbsp fresh mint minced
- 1 each jalapeno ribs and seeds remove, minced
Instructions
- Put barley in vegetable stock or salted water and bring to a boil. Reduce heat, cover and simmer. For pearled barley check for doneness after 25 minutes. For hulled barley, check at 40 minutes. Drain off excess liquid and add to dressing.
- While barley is cooking, combine dressing ingredients and prepare vegetables.
- Once barley is stirred into the dressing, stir in the vegetables.
- Put in refrigerator for about an hour to cool before serving.
Nutrition
Serving: 1cup | Calories: 166kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 174mg | Fiber: 6g | Sugar: 2g | Vitamin A: 506IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg