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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Vegetable Barley Salad Recipe

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This recipe for Vegetable Barley Salad is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14 oz. can of vegetable broth
½ C uncooked barley
¾ C thinly sliced celery
½ C sliced water chestnuts, drained
½ C chopped red pepper
1/3 C shredded carrots
1 T dried parsley
1 ½ tsp. dried dill
½ tsp. dried basil leaves
1 small can sliced mushrooms, drained

Dressing:
3 T olive oil
2 T red wine vinegar
¼ tsp. salt
1 garlic clove, minced
Directions:
Directions:
Bring broth to a boil in a medium saucepan. Stir in barley, reduce heat, cover and simmer for 40 - 45 minutes, or until barley is tender. Drain if necessary. Let cool to room temperature.

In large bowl, combine cooked barley and remaining salad ingredients. Blend well.

In small bowl, using wire whisk, blend all dressing ingredients. Pour over salad and blend well.

 

 

 

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