You may also like
Categories:
barley green beans carrot celery broccoli chopped spinach onion tomatoes yellow bell pepper mushroom lemon juice fresh basil olive oil water poppy seeds garlic salt salt black pepper salt
Viewed: 33 - Published at: 2 years agoIngredients
- 1 cup quick-cooking barley
- 12 cup cut green beans
- 12 cup coarsely chopped carrot
- 12 cup coarsely chopped celery
- 12 cup chopped broccoli
- 12 cup chopped spinach
- 1 small onion, chopped
- 1 small tomatoes, seeded and chopped
- 13 cup chopped yellow bell pepper
- 13 cup chopped mushroom
- 14 cup lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 12 teaspoons poppy seeds
- 12 teaspoon garlic salt
- 12 teaspoon salt-free lemon pepper
- 12 teaspoon black pepper
- 14 teaspoon salt
Method
- Cook barley according to package directions, drain, and cool completely.
- Place beans in a saucepan and cover with water; bring to a boil, reduce heat, and simmer uncovered for 8-10 minutes or until crisp-tender, then drain and cool completely.
- In large bowl, combine cooled barley and beans along with remaining eight salad ingredients.
- In small bowl, whisk dressing ingredients together; pour over salad and toss to coat.
- Cover and refrigerate for at least 4 hours before serving.
