Barley Salad Recipes

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9 hours ago Pearl Barley Salad Recipes 384 Recipes. Last updated Nov 27, 2021. This search takes into account your taste preferences. 384 suggested …

Rating: 4/5(1)

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8 hours ago Step 1. Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, …

Ratings: 60
Calories: 220 per serving
Category: Salad, Grains
1. Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
2. Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.

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8 hours ago Barley Salad Recipes. Make Moroccan Chickpea Barley Salad and more barley salad recipes. Try our barley salads for something new! Moroccan Chickpea Barley Salad. 45 mins. Ratings. Roasted Broccoli Salad with Feta, Barley, and …

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6 hours ago Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely. While barley is …

Rating: 5/5(5)
Total Time: 2 hrs
Category: Appetizer, Salad, Side Dish
Calories: 559 per serving
1. Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
2. While barley is cooking, chop vegetables and place in a large bowl.
3. Add cooled barley and dressing. Toss well to combine.
4. Garnish with feta cheese and parsley. Chill 1 hour before serving.

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2 hours ago Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the …

Rating: 4.4/5(10)
Author: The Neelys
Servings: 4-6
Category: Side-Dish
1. Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
2. Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
3. Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

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6 hours ago 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 …

Cuisine: Europe, Italian
Category: Lunch, Side Dishes
Servings: 6
Total Time: 30 mins
1. In a small saucepan, bring the broth, water and barley to a boil.
2. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.
3. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley.
4. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper.

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2 hours ago In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve …

Cuisine: North America, Mexican
Category: Lunch
Servings: 8
Total Time: 20 mins
1. In a bowl, combine the first eight ingredients.
2. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well.
3. Pour over barley mixture and toss to coat.
4. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

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9 hours ago Barley salad ingredients. BARLEY: you want to use pearled barley for this recipe, not hulled barley. Pearled barley cooks faster than hulled barley because it has been …

Cuisine: American
Total Time: 1 hr 30 mins
Category: Salad, Side Dish
Calories: 346 per serving
1. Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
2. Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
3. Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
4. You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!

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5 hours ago Barley Lime Fiesta Salad. Credit: SunnyDaysNora. Somewhere along the way, barley was deemed bland and unappealing. We're here to dispel that myth, because truth be told, barley is anything but boring. Barley is an ancient grain, meaning it has remained largely unchanged over the years.

Estimated Reading Time: 5 mins

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1 hours ago Instructions. Cook the barley in salted water for about 45 minutes or until the barley is tender but still chewy. Drain and cool completely. Combine all the ingredients in a …

Rating: 5/5(10)
Total Time: 1 hr
Category: Salad, Side Dish
Calories: 212 per serving
1. Cook the barley in salted water for about 45 minutes or until the barley is tender but still chewy. Drain and cool completely.
2. Combine all the ingredients in a large bowl. Add the Homemade Italian Dressing and stir to thoroughly combine. Chill in the fridge for at least 3-4 hours before serving. Can be made a day ahead.

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4 hours ago Directions. Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking …

Rating: 5/5(1)
Category: Salad, Grains
Calories: 294 per serving
1. Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
2. Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

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6 hours ago The use of this hardy grain dates back to the Stone Age. Barley is possibly the oldest grain in the world, and it tastes great in this barley salad recipe.

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9 hours ago Rinse the pearl barley and black barley in two separate strainers under cold running water for 5 minutes. Pat dry and keep separate. Fill two separate pots with 1 quart …

Cuisine: American
Total Time: 1 hr 45 mins
Category: Entrees
Calories: 344 per serving
1. Rinse the pearl barley and black barley in two separate strainers under cold running water for 5 minutes. Pat dry and keep separate. Fill two separate pots with 1 quart salted water. Add the black barley to one and cook for 1 hour and 15 minutes. Add the pearl barley to the other and cook for 45 minutes, or according to the directions on the package. Strain each and set aside.
2. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic, pine nuts, and jalapeño and saute until fragrant, about 3 minutes. Add the spinach and za’atar and cook until the spinach has wilted, 3 to 4 minutes.
3. Combine the remaining olive oil, the pearl barley, black barley, spinach mixture, tomatoes, scallions, lime juice, parsley, feta, cucumber, onion, vinegar, olives, and mint in a large salad bowl. Season with salt and pepper. Note: Za’atar is one of my favorite spice blends. North African in origin, it has citrusy notes that add a bright jolt of flavor. Look for premixed blends in African markets, spice shops, or online.

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6 hours ago Step 2. In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle …

Rating: 5/5(49)
Total Time: 3 hrs
Category: Salad, Grains
Calories: 166 per serving
1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
2. In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
3. In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

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3 hours ago Instructions. Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, …

Cuisine: Middle Eastern
Total Time: 45 mins
Category: Salads
Calories: 326 per serving
1. Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
2. In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and 1/4 teaspoon salt.
3. Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.
4. Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. To serve, bring barley and vinaigrette to room temperature, whisk vinaigrette to recombine, and continue with step 3, seasoning to taste as necessary. Dressed salad can be held up to 2 hours at room temperature before serving.

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7 hours ago RHODEYGIRLTESTS' Shrimp & Bean Barley Salad. Perfect for a family picnic, easy dinner, or weekday lunches! Healthy & balanced. For more healthy recipes, read my blog: rhodeygirltests.com

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4 hours ago Directions. In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. …

Rating: 5/5(7)
Category: Lunch
Servings: 6
Total Time: 15 mins
1. In a large bowl, combine the first 6 ingredients.
2. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well.
3. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
4. Freeze option: Prepare salad without onions and cilantro.

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1 hours ago Bring barley, water, and salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes.

Rating: 3/5(19)
Servings: 6

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Frequently Asked Questions

What can you substitute for barley in a recipe?

As barley cooks, the starch in it swells and absorbs water, making it soft and bulky. This makes it the perfect thickener for soups, stews, and traditional Scotch broth soup. Barley can be successfully substituted for rice in almost any recipe.

What are the best salad recipes?

Directions In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss.

What is a mediterranean barley salad?

Mediterranean barley salad. Named as one of UNESCO's Intangible Cultural Heritages, the Mediterranean diet of southern Italy, Greece, Spain and Morocco is appreciated for its nutritional aspects. It is primarily based on high consumption of olive oil, vegetables, unrefined cereals, legumes, fish and minimal consumption of meat.

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