Summer Barley Salad
(0 votes)
(0 votes)
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)
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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