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barley salad vinaigrette

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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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yield 12 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For barley salad vinaigrette

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

How To Make barley salad vinaigrette

  • 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.
  • 2
    Combine the barley, mushrooms, carrots, and green onions in a large bowl; toss gently.
  • 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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