barley salad with a garlic lemon dressing
This barley salad tosses chewy pot barley with shredded carrot, cucumber, celery, radish, feta, and parsley in a punchy garlic lemon dressing for a make-ahead dish that gets better as it sits. High in fiber and easy to scale up for potlucks or weekday lunches.
Ingredients
Salad
- 2 cups uncooked pot barley
- 2 carrots shredded
- ½ cucumber chopped
- 3 stalks celery chopped
- 3 large radishes chopped
- ½ cup chopped red onion
- 1 bunch of parsley chopped
- ½ cup feta crumbled
Dressing
- 3/4 cup canola oil
- 1/3 cup lemon juice
- 2 tbsp vinegar
- 4 large cloves garlic crushed or minced
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
Instructions
- Cook the barley according to your package’s directions.
- Meanwhile, whisk together the dressing ingredients.
- Pour the dressing over the barley once it has finished cooking. Stir to combine.
- Place in fridge to cool.
- Prepare the rest of the salad ingredients and add to the barley once it has cooled.
Nutrition
Calories: 260kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Fiber: 7g | Sugar: 2g
Servings: 12
Calories: 260kcal
