A tasty crunchy salad. Best made at least several hours before serving to let the flavors blend, but it is good the next day too.

Herbed Barley Salad
Ingredients
- 3 cups water
- 3 cloves garlic chopped
- 1 cup pearl barley
- 6 green onions chopped
- 1/2 cup radishes chopped
- 1/2 red pepper chopped
- 1/2 green pepper chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped chives
- 2 teaspoons Dijon mustard
- 1 clove garlic chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper
Instructions
- In a saucepan, combine the water, garlic, and barley. Bring to a boil, reduce heat, cover and simmer for 40 minutes until barley is tender. Drain any remaining water.
- To make dressing: in a small bowl, combine mustard, garlic (second amount) and vinegar. Whisk together, then slowly whisk in the oil. Add salt and pepper to taste.
- Combine half of the dressing with the warm barley. Cool.
- Add vegetables and herbs to the barley when cool, and toss with the remaining dressing. Refrigerate.
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