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Herbed Barley Salad

A tasty crunchy salad. Best made at least several hours before serving to let the flavors blend, but it is good the next day too.

  • 3 cups water
  • 3 cloves garlic, chopped
  • 1 cup Western Trails barley
  • 6 green onions, chopped
  • 1/2 cup radishes, chopped
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped chives
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper

In a saucepan, combine the water, garlic, and barley. Bring to a boil, reduce heat, cover and simmer for 40 minutes until barley is tender. Drain any remaining water.

To make dressing: in a small bowl, combine mustard, garlic (second amount) and vinegar. Whisk together, then slowly whisk in the oil. Add salt and pepper to taste.

Combine half of the dressing with the warm barley. Cool.

Add vegetables and herbs to the barley when cool, and toss with the remaining dressing. Refrigerate.

Western Trails Food · 313 W. Valentine · Glendive, MT 59330
406-377-4284 · www.westerntrailsfood.com · info@westerntrailsfood.com