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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.

read more
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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