Salad of Warm Vegetables with Lemon Vinaigrette

Name: Salad of Warm Vegetables with Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 Tbs. lemon juice; 1 tsp. finely grated lemon zest; 1 tsp. honey; 1/2 tsp. Dijon mustard; 1 3/4 cups mushroom broth or low-sodium vegetable broth; 3/4 cup pearl barley; 1 small fennel bulb, trimmed and quartered lengthwise; 1/4 lb. green beans, trimmed (1 cup); 1/4 lb. baby carrots, halved lengthwise (1 cup); 1/4 lb. asparagus (67 spears), trimmed, or 1 small zucchini, cut in 3/8-inch rounds; 1/4 lb. sugar snap peas, strings removed (1 cup); 810 small romaine lettuce leaves, torn; in pieces

Servings: persons

1/4 cup olive oil
2 Tbs. lemon juice
1 tsp. finely grated lemon zest
1 tsp. honey
1/2 tsp. Dijon mustard
1 3/4 cups mushroom broth or low-sodium vegetable broth
3/4 cup pearl barley
1 small fennel bulb, trimmed and quartered lengthwise
1/4 lb. green beans, trimmed (1 cup)
1/4 lb. baby carrots, halved lengthwise (1 cup)
1/4 lb. asparagus (67 spears), trimmed, or 1 small zucchini, cut in 3/8-inch rounds
1/4 lb. sugar snap peas, strings removed (1 cup)
810 small romaine lettuce leaves, torn
in pieces

1
To make Dressing: Whisk together all ingredients in small bowl.
2
Set aside.
3
To make Salad: Bring broth and barley to a boil over medium heat in small saucepan.
4
Reduce heat to medium-low, cover, and cook 30 to 35 minutes, or until broth is absorbed and barley is tender.
5
Transfer to bowl, and keep warm.
6
Bring 2 inches salted water to a boil in wide (9-inch diameter) pot over medium heat.
7
Add fennel, and bring to a gentle simmer.
8
(Small bubbles should break surface of water around edges, not bubble up from bottom of pot.)
9
Reduce heat to low, and poach 3 minutes.
10
Add green beans and carrots, and poach 1 minute.
11
Add asparagus and snap peas, and poach 3 minutes more.
12
Transfer vegetables to colander with slotted spoon.
13
Refresh under cool running water 30 seconds.
14
Arrange lettuce leaves on each of 4 salad plates.
15
Scoop heaping 1/2 cup barley in center, and arrange warm vegetables around it.
16
Drizzle each serving with 1 Tbs.
17
Dressing.

2133

kcal

Calories

Fat

408

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, 2 Tbs. lemon juice, 1 tsp. finely grated lemon zest, 1 tsp. honey, and more.

Yes, Salad of Warm Vegetables with Lemon Vinaigrette 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.

That's it — enjoy your meal!