Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: dhanyaka
Dr. Weil's Optimum Health Plan

This salad combines barley, a great-tasting grain, with fresh vegetables. Flavored with mint, parsley, garlic and lemon, it might remind you of tabbouleh, a Middle Eastern dish traditionally made with bulghur wheat. Barley is a low glycemic-index grain and has a wonderful texture. Parsley has carminative (intestinal gas-relieving) and diuretic properties, making it an excellent tonic ingredient. Look for the flat-leaf (Italian) parsley, which has a more pronounced flavor than the curly-leaf variety. This dish makes a healthy alternative to the usual picnic or potluck potato salad. Try it as a light meal all on its own, or as a wonderful accompaniment to other dishes.

Ingredients

3 cups Vegetable stock or water

1 cup Pearl barley

Salt to taste

1/2 cup Chopped fresh parsley

1 bunch Scallions, sliced thin

1 bunch Radishes, sliced

1 Cucumber, peeled, seeded and diced

1 Red bell pepper, seeded and sliced

1/2 cup Chopped fresh mint (or 1/4 cup dried mint)

<b> Dressing</b>

3 tbsp Olive oil

3 tbsp Fresh lemon juice

3-4 cloves Garlic, mashed

Salt to taste

Preparation

1. Bring to a boil the vegetable stock (or water). Add barley and salt. Cover, reduce heat, and simmer until barley is tender and liquid is absorbed, about 45 minutes. Drain well and place in a medium bowl.

2. Mix the dressing ingredients together and pour over barley.

3. Allow barley to cool, then add the parsley, scallions, radishes, cucumber, red pepper and mint.

4. Mix well and chill for several hours before serving.

Cook's Notes

0mg cholesterol

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Read (1)/Add a Comment