Source: Family Circle

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Recipe Summary test

prep:
25 mins
chill:
2 hrs
cook:
15 mins
stand:
10 mins
total:
2 hrs 50 mins
Servings:
8
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Ingredients

Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

246 calories; fat 3g; carbohydrates 52g; protein 7g; sodium 520mg.
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