Serve this colorful grain salad alongside grilled chicken or beef. Or, for a vegetarian option, add some cubed marinated tofu or tempeh.
Special Diets:
Ingredients
Method
Place the barley and 6 cups water in a saucepan.
Bring the water to a boil, cover the pan with a lid, and simmer the barley for about 20 minutes, until tender.
When the barley is cooked, drain it and run under cold water.
Drain thoroughly and transfer to a large bowl.
Heat 2 tablespoons of the oil in a small skillet over low heat.
Add garlic and cook for 2 minutes until golden brown.
Transfer to the cooked barley and add bell peppers, zucchini, squash, carrots, green onions and parsley; set aside.
Whisk together vinegar, remaining 1/2 cup oil, salt and pepper.
Drizzle over salad and toss to combine.
Adjust seasonings to taste and serve on a bed of lettuce leaves.
Nutritional Info
Serving Size
Calories
340
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.