barley salad vinaigrette

Name: Barley Salad Vinaigrette
Prep time: 20 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 3 cup(s) water; 1 teaspoon(s) salt; 1 cup(s) pearl barley, uncooked; 2 cup(s) sliced fresh mushrooms; 1 cup(s) thinly sliced carrots; 1/4 cup(s) sliced green onions; 1/2 cup(s) vegetable oil; 1/3 cup(s) lemon juice; 1 1/2 teaspoon(s) garlic salt; 1 teaspoon(s) prepared mustard; 1/2 teaspoon(s) dried tarragon; 1/8 teaspoon(s) pepper; lettuce leaves

2 Pinches

Lynette C

Gulf Breeze, FL

Updated on Nov 11, 2021

This is a great recipe to serve at a luncheon or pot luck. Its different enough that people are interested in trying it. Also a low glycemic grain, so good for lowering cholesterol and diabetic friendly.

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prep time 20 Min

cook time 45 Min

method Stove Top

yield 12 serving(s)

Ingredients

3 cups water
1 teaspoon salt
1 cup pearl barley, uncooked
2 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/4 cup sliced green onions
1/2 cup vegetable oil
1/3 cup lemon juice
1 1/2 teaspoons garlic salt
1 teaspoon prepared mustard
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
lettuce leaves

How To Make barley salad vinaigrette

Step 1

Bring the water and salt to a boil in a saucepan; stir in barley. Cover, reduce heat, and simmer 45 minutes or until the barley is tender and the liquid is absorbed. Rinse with cold water; drain well.

Step 2

Combine the barley, mushrooms, carrots, and green onions in a large bowl; toss gently.
Step 3

Combine the vegetable oil, lemon juice, garlic salt, mustard, tarragon, and pepper in a small bowl, stirring with a wire whisk until blended. Pour the dressing over the barley mixture; toss gently. Cover and chill. Serve over lettuce leaves.
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