Barley Summer Salad
Prep time:
10 min
Cook time:
45 min
Yield:
10 Servings
Serving Size:
3/4 cup
Ingredients
1 cup dry barley
3 cups water
1⁄4 cup dried cranberries
1 cup fresh blueberries
1 cup sweet snap peas, chopped
2 cups apples or another fresh fruit or veggie, chopped
1⁄2 cup red bell pepper, chopped
1⁄2 cup green onions, sliced thin
1 tablespoon vinegar
3 tablespoons vegetable oil
1⁄4 cup lemon or lime juice
Directions
- Place barley and water in a 2-3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.
- Rinse cooked barley briefly in cold water. Drain.
- Add remaining ingredients. Toss well.
- Refrigerate leftovers within 2 hours.
Notes
Substitute different fruits and vegetables in season.
Add nuts or seeds for added protein.
Ingredients
1 cup dry barley
3 cups water
1⁄4 cup dried cranberries
1 cup fresh blueberries
1 cup sweet snap peas, chopped
2 cups apples or another fresh fruit or veggie, chopped
1⁄2 cup red bell pepper, chopped
1⁄2 cup green onions, sliced thin
1 tablespoon vinegar
3 tablespoons vegetable oil
1⁄4 cup lemon or lime juice
Directions
Place barley and water in a 2-3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.
Rinse cooked barley briefly in cold water. Drain.
Add remaining ingredients. Toss well.
Refrigerate leftovers within 2 hours.
Notes
Substitute different fruits and vegetables in season.
Add nuts or seeds for added protein.
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