Barley Antipasto Salad

National Barley Foods Council

Whole grains, olives, herbs, vegetables, and cheese make this dish a great balanced meal. While the salami adds extra Mediterranean flavor, you can leave it out if you prefer a vegetarian salad.

ingredients

1 cup whole grain barley kernels
3 cups water
1/2 pound Provolone cheese, cut into ¼-inch cubes
1/2 pound Italian salami, cut into ¼-inch cubes (optional)
1 can (16 ounces) artichoke hearts, drained and quartered
1 cup pepperoncini rings, drained (or 2/3 cup whole pepperoncini, sliced into rings)
3/4 cup chopped red bell pepper
8 medium white button mushrooms, sliced
1/2 cup chopped Kalamata or ripe black olives
1/4 cup shredded Parmesan chees
?3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh Italian parsley leaves
1/3 to 1/2 cup prepared Italian salad dressing (or your own dressing)

Instructions

1. In medium saucepan with lid bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 50-55 minutes or until barley is tender and most of liquid is absorbed. (NOTE: Whole grain barley tends to absorb less moisture than pearl barley and it may be necessary to pour off any unabsorbed liquid after cooking.) Cool.

2. In large bowl, combine cooked and cooled barley, Provolone cheese, salami, artichokes, pepperoncini, bell pepper, mushrooms, olives, Parmesan cheese, basil and parsley. Drizzle with salad dressing and toss to coat.

3. Cover and chill for 2 hours. Just before serving, toss again, adding more dressing if necessary.

Nutrition Information per serving (with salami):
calories 269, protein 13g, carbohydrates 21g, fiber 5g, fat 16g, cholesterol 32mg, sodium 724mg

Recipe courtesy of National Barley Foods Council

makes: 12 servings

serving size: