Monday, April 9, 2012

Barley and Snap Pea Salad

This is another one of the cold salads I've been making for Anita to pack for her lunch.

Barley makes for a great cold salad. I found the original recipe on Desert Culinary and made only minor changes.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Printable Recipe


  • 2 cups vegetable broth
  • 1 cup water
  • 1 cup pearl barley
  • 1/2 pound sugar snap peas, trimmed
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup red onion, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

1. Cook barley according to package instructions using the vegetable broth and water. Rinse and drain well.

2. Bring a small amount of water to a boil in a small sauce pan. Add the peas and cook until just starting to get soft. Rinse and drain and chop.

3. Combine all ingredients and refrigerate for at least 1 hour before serving.

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