Veggie Barley Salad

Name: Veggie Barley Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp minced fresh basil; 1 Tbsp minced fresh basil; 2 Tbsps minced fresh parsley; 1 Tbsp lemon juice; 3 Tbsps olive oil; 0 teaspoons pepper; 200 grams quick-cooking barley; 1 teaspoons salt; 27 grams slivered almonds, toasted; 1 medium tomato, seeded and chopped; 300 milliliters reduced-sodium chicken broth or vegetable broth; 1 Tbsp water; 2 Tbsps white wine vinegar; 1 small sweet yellow pepper, chopped; 1 small zucchini, halved and thinly sliced

If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Veggie Barley Salad might be a recipe you should try. This recipe makes 6 servings with 221 calories, 5g of protein, and 10g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of white wine vinegar, vegetable broth, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes roughly 30 minutes. Users who liked this recipe also liked Cilantro-lime Marinated Veggie Kabobs With Barley Kale Salad, Instant Pot Veggie Lentil Barley Soup, and veggie salad , how to make veggie salad | healthy veggie salad.

Instructions

In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.

Ingredients you will need

Barley

Broth

Water

Equipment you will use

Sauce Pan

Remove from the heat; let stand for 5 minutes.

In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper.

Ingredients you will need

Salt And Pepper

Yellow Pepper

Lemon Juice

Zucchini

Parsley

Vinegar

Barley

Tomato

Basil

Water

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.

Ingredients you will need

Almonds

Barley

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

1Tbsp

minced fresh basil 1Tbsp

minced fresh basil 2Tbsps

minced fresh parsley 1Tbsp

lemon juice 3Tbsps

olive oil 0teaspoons

pepper 200grams

quick-cooking barley 1teaspoons

salt 27grams

slivered almonds, toasted 1medium

tomato, seeded and chopped 300milliliters

reduced-sodium chicken broth or vegetable broth 1Tbsp

water 2Tbsps

white wine vinegar 1small

sweet yellow pepper, chopped 1small

zucchini, halved and thinly sliced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Sonoma-Cutrer The Cutrer Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 37 dollars per bottle.

Sonoma-Cutrer The Cutrer Chardonnay

Aromas of Golden Delicious Apple, white peach, and nectarine are accented with nougat, honeydew, and brown sugar. Flavors of peach, apple, and crème brulee meld with hints of butterscotch, caramel, warm pie crust, and baked apple.