Barley and Vegetable Salad Recipe

Name: Barley and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1/2 cup uncooked quick-cooking barley; 1/4 teaspoon salt; 2 ounces fresh asparagus; 1/4 cup bottled roasted red bell peppers, drained; 1 medium green onion, thinly sliced; 1/2 cup shredded red cabbage; 1 tablespoon crumbled feta cheese; 2 teaspoons olive oil (extra-virgin preferred); 2 teaspoons lemon juice; 1/2 teaspoon dried oregano, crumbled; 1/2 teaspoon sugar

Servings: persons

1 1/2 cups water
1/2 cup uncooked quick-cooking barley
1/4 teaspoon salt
2 ounces fresh asparagus
1/4 cup bottled roasted red bell peppers, drained
1 medium green onion, thinly sliced
1/2 cup shredded red cabbage
1 tablespoon crumbled feta cheese
2 teaspoons olive oil (extra-virgin preferred)
2 teaspoons lemon juice
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon sugar

1
In a medium saucepan, bring the water to a boil over high heat.
2
Stir in the barley and salt.
3
Cook, covered, for 10 to 12 minutes, or until the barley is tender.
4
Meanwhile, trim the asparagus, discarding the trimmed portion.
5
Cut the spears into 1-inch pieces.
6
Drain and chop the roasted peppers.
7
Stir the asparagus into the cooked barley.
8
Remove from the heat and let stand, covered, for 5 minutes.
9
Drain any remaining liquid from the barley mixture.
10
Let cool, uncovered, for 5 minutes.
11
In a large bowl, stir together the remaining ingredients.
12
Stir in the barley mixture.
13
Serve or cover and refrigerate until needed.
14
Look for quick-cooking barley in the cereal section at the grocery store.
15
(Per Serving)
16
Calories: 105
17
Total Fat: 3.0g
18
Saturated: 1.0g
19
Trans: 0.0g
20
Polyunsaturated: 0.5g
21
Monounsaturated: 2.0g
22
Cholesterol: 2mg
23
Sodium: 186mg
24
Carbohydrates: 17g
25
Fiber: 3g
26
Sugars: 2g
27
Protein: 3g
28
Dietary Exchanges
29
1 Starch
30
1/2 Fat

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups water, 1/2 cup uncooked quick-cooking barley, 1/4 teaspoon salt, 2 ounces fresh asparagus, and more.

Yes, Barley and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley and Vegetable Salad

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