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    Refreshing Barley Salad

    Try this filling, healthy salad on for size

    Barley Salad - Recipe of Denisse Oller

    Barley salad is healthy, filling and easy to prepare. — StockFood/Getty Images

    En Español

    Yields 6-8 servings


    For the barley water:

    • 12 ounces pearl barley
    • 1 medium carrot
    • 1 Spanish onion, cut in half
    • 2 garlic cloves, whole
    • 2 celery sticks
    • 1 tablespoon salt
    • 4 cups (32 ounces) water

    For the salad:

    • 1 medium carrot, thinly julienned
    • 2 scallions, thinly sliced
    • 10 baby tomatoes, cut in half
    • 4 tablespoons chopped parsley or cilantro

    For the dressing:

    • Juice of 1 lemon
    • 2 tablespoons apple vinegar
    • 1 teaspoon honey
    • ½ red onion, small dice
    • 1/3 cup olive oil


    1. For the barley: Rinse barley. In a large pot, combine barley and 32 ounces fresh water. Add carrot, onion, garlic, celery, and salt. Simmer covered at medium-high heat for 30 minutes until the vegetables are tender. Discard the vegetables and drain the barley. Let the barley cool and place in a glass bowl.

    2. For the salad: In a glass bowl, mix together the barley, julienned carrots, scallions, tomatoes and parsley.

    3. For the dressing: In a smaller glass bowl, add all ingredients for the vinaigrette, except for the oil, and mix well. Drizzle in the olive oil as you whisk. Dress the salad and enjoy. This salad tastes even better if you let it rest for 1-2 hours. 

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