Barley Vegetable Salad
Ingredients
- 3 cups chicken broth ⓘ
- 1 cup pearl barley ⓘ
- 1 cup carrot, thinly sliced ⓘ
- 1 cup green pepper, diced ⓘ
- 1/2 cup red pepper, diced ⓘ
- 1/2 cup yellow pepper, diced ⓘ
- 1/3 cup fresh dill, finely chopped ⓘ
- 1/2 1/2 cup halved cherry tomatoes or 1/2 cup halved grape tomatoes (optional) ⓘ
- DRESSING ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- 2 tablespoons olive oil ⓘ
- 3 tablespoons red wine vinegar ⓘ
Instructions
- In a medium saucepan with lid, bring chicken broth to a boil.
- Stir in 1 cup pearl barley and return to a boil.
- Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
- Whisk the dressing ingredients in a large bowl.
- Stir the dressing into the cooked barley while the barley is still hot.
- Let sit for five to ten minutes.
- Stir in the rest of the ingredients to the barley.
- Cover and refrigerate for at least two hours-- overnight if possible.
Nutrition & Diet Analysis (per serving)
593
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).