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Barley Salad

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Ingredients

Adjust Servings:
1 cup barley
2 1/2 cups water
7 sun-dried tomatoes
2 cloves garlic
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 cup cilantro – finely chopped
4 oz chopped black olives
2 tbsp olive oil

Nutritional information

1593
calories
209.02 g
carbohydrates
36.16 g
protein
77.62 g
fat
2145 mg
sodium
0 mg
cholesterol

Barley Salad

Features:
  • Veg
Cuisine:
  • 1hr 50 mins
  • Serves 4
  • Easy

Ingredients

How to make Barley Salad

  1. Bring barley and water to a boil in a saucepan at a high temperature.
  2. Reduce the heat to medium-low, then cover, and let simmer until the barley turns tender, but is still slightly firm in the center.
  3. Drain and let cool in a bowl until it reaches room temperature.
  4. Puree the sun-dried tomatoes, garlic, olive oil, and balsamic vinegar in a blender until smooth.
  5. Pour the puree over the barley.
  6. Fold in the olives, cilantro, and remaining olive oil until it is thoroughly mixed in.
  7. Cover, and refrigerate until the salad turns cold.
  8. Stir before serving.

 Trivia

1 foot is equivalent to 39 barleycorns.

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