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Note - Must be chilled 4 to 24 hours before
serving.
Six servings |
| Quantity |
Ingredients |
Preparation Notes |
| 1 1/2 C |
Water |
- Heat water and salt to boiling
- Slowly add barley
- Return to a boil
- Reduce heat
- Cover and simmer for 10 - 12 minutes until tender
- Rinse barley with cold water, drain
- Cook broccoli in small amount of boiling salt
water about 4 minutes till tender, then drain
- In a large bowl, stir together barley, broccoli
and sweet pepper
- For dressing, stir together mayonnaise, salad
dressing and pesto
- Pour dressing over barley mixture to coat
- Cover and chill for 4 to 24 hours before serving
- To serve, line bowls with lettuce leaves and spoon
barley mixture into lettuce.
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| 1/4 tsp |
Salt |
| 1 C |
Quick Cooking
Barley |
| 1 C |
Bite Sized
Fresh Broccoli Florets or Frozen Cut Broccoli |
| 1/2 C |
Sweet Red or
Green Pepper, chopped |
| 1/4 C |
Mayonnaise or
Salad Dressing |
| 1/4 C |
Creamy Parmesan
Salad Dressing |
| 1/4 C |
Pesto
(purchased) |
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Lettuce Leaves |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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