Summer Barley Salad

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Summer Barley Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 27 min.
Ready in

Ingredients

for
6
For Barley
1.333 cups low-sodium Chicken broth
¾ cup water
1 cup quick-cooking Barley
2 cloves garlic cloves (finely minced)
1 small Zucchini ; halved and diced (optional)
1 sweet, red or yellow pepper finely chopped (optional)
2 Tbsps fresh Basil (minced)
For Dressing
2 Tbsps white wine vinegar
3 Tbsps olive oil
1 Tbsp water
1 Tbsp fresh lemon juice
1 Tbsp fresh Basil (minced)
salt (to taste)
freshly ground Black pepper (to taste)
To Serve
1 head bibb Lettuce (or red leaf)
freshly grated Parmesan
6 sprigs fresh Basil (for garnish)
How healthy are the main ingredients?
olive oilBasilgarlic cloveBasilBasilZucchini
Preparation

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon

Preparation steps

1.
For Barley:
2.
In a small saucepan over medium-high heat, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for about 10 to 12 minutes or until barley is fork tender. In a large bowl, combine cooled barley, garlic, zucchini, sweet pepper and basil leaves.
3.
For Dressing:
4.
In a small bowl, combine vinegar, oil, water, lemon juice, minced basil, salt and pepper. Pour dressing over barley mixture, cover and chill in the refrigerator for at least 3 hours.
5.
To Serve:
6.
Line individual serving bowls with lettuce. Spoon chilled barley mixture onto bed of lettuce. Sprinkle with Parmesan cheese and garnish with fresh basil. Serve.

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