Barley Vegetable Salad

I often serve this salad as an entree on summer nights when it's too hot to eat a heavy meal. The recipe makes a big batch, which is terrific for taking to potlucks.

Directions In a large saucepan, bring water to a boil. Add barley. Reduce heat; cover and cook for 30-35 minutes or until tender. Rinse with cold water; drain well. Place broccoli in a steamer...


Ingredients

  • 4 cups water
  • 2 cups uncooked medium pearl barley
  • 2 cups fresh broccoli florets
  • 2 cups diced carrots
  • 1 cup halved cherry or grape tomatoes
  • 1/2 cup chopped green onions
  • 1/2 cup julienned sweet red or green pepper
  • 1/2 cup sunflower kernels
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons grated lemon peel
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese

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