Winter Barley And Vegetable Salad
- 1 of 4 Heat the oil in a Dutch oven or casserole over medium heat. Add the onion; cook for 5 minutes or until the onion is softened.
- 2 of 4 Add the red pepper, barley, broth, marjoram, thyme, lima beans, carrots and mushrooms. Bring just to boiling over medium heat. Reduce heat to low. Cover Dutch oven; simmer for 10 minutes or until the barley is cooked and the peppers and carrots are tender-crisp.
- 3 of 4 Remove Dutch oven from heat. Stir in dried fruit and salt. Let stand, covered, for 10 minutes. Scrape the mixture into a large bowl and refrigerate, covered, for 2 hours or until well chilled.
- 4 of 4 Whisk together the apple juice, vinegar, honey and hot-pepper sauce in a small bowl to make the dressing. Add dressing to the barley mixture, tossing to coat. Serve the salad on assorted lettuce leaves. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 246 kcal cal., 520 mg sodium, 0 mg chol., 3 g Fat, total, 52 g carb., 7 g pro.