Barley And Vegetable Skillet Salad

Barley and Vegetable Skillet Salad Recipe

Barley and Vegetable Skillet Salad is a perfect dish to serve hot or cold, making it a suitable for all seasons. The salad is flavored with dijon mustard and olive oil. The addition of dijon mustard gives its sharp flavor that makes this skillet salad delectable.

Cooking time
40 min


    • 1/2 cup barley
    • 2 to 3 cloves garlic, finely chopped
    • 2 red bell peppers, thinly sliced
    • 2 medium carrots, julienned
    • 1/4 cup of corn, steamed
    • 10 pitted olives, halved
    • 10 to 12 asparagus spears, steamed
    • 1/2 teaspoon cinnamon powder
    • Salt to taste
    • black pepper, coarsely ground
    • 1 tablespoon olive oil
    • 1 lime juice
    • A sprig of basil leaves, roughly torn

How to make Barley and Vegetable Skillet Salad

    • Soak the barley for a couple of hours in 2 cups of water. Place the barley along with the soaked water in the pressure cooker and cook it until done
    • If there is excess water after cooking the barley, drain it out. Allow the barley to cool. Transfer the cooked barley to a large mixing bowl
    • Heat oil in a wok, add the garlic, carrots and bell peppers. Sprinkle some salt and stir fry on medium high heat until the bell peppers and carrots have softened
    • Add the roasted vegetables, olives, asparagus, corn, cinnamon, salt and pepper to the barley. Give it a good stir. Check the salt and spices and adjust to suit your taste and serve warm
    • Optional: If you would like to serve this with roasted asparagus, remove the woody end of the asparagus spears
    • In a small bowl combine 1 tablespoon olive oil, salt & pepper to taste and 1 clove of grated garlic. Pour this over the asparagus and rub it on. Line them up on a lined baking sheet and bake at 375 C for 8-10 minutes

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