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Barley and Bell Pepper Salad (P, TNT)
Source: Self
Serves: 4

3 cups pearl barley, cooked without salt or fat
3/4 cup red bell pepper, julienne-cut
1/2 cup green onions
1 tbsp. prepared mustard
1 tbsp. olive oil
1 tbsp. tamari or soy sauce
1 tbsp. white wine vinegar
1/2 tsp. dried thyme
1/8 tsp. pepper
1/8 tsp. salt

Place barley, bell pepper, and green onions in a serving bowl.

In a glass jar combine remaining ingredients, put top on jar and shake to mix.

Toss dressing and barley mixture together. Cover and chill.

Poster's Notes:
Most grains taste better at room temperature IMHO. If you make it ahead bring it to room temperature before serving and make some extra dressing to toss on before serving.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A