Ingredients:
1 cup quick-cooking barley
1/2 cup cut green beans
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
1/2 cup chopped broccoli
1/2 cup chopped spinach
1 small onions, chopped
1 small tomatoes, seeded and chopped
1/3 cup chopped yellow bell peppers
1/3 cup chopped mushrooms
1/4 cup lemon juice
2 tablespoons minced fresh basil
2 tablespoons olive oil
1 tablespoon water
1 1/2 teaspoons poppy seeds
1/2 teaspoon garlic salt
1/2 teaspoon salt-free lemon pepper
1/2 teaspoon black pepper
1/4 teaspoon salt
Directions:
Cook barley according to package directions, drain, and cool completely.
Place beans in a saucepan and cover with water; bring to a boil, reduce heat, and simmer uncovered for 8-10 minutes or until crisp-tender, then drain and cool completely.
In large bowl, combine cooled barley and beans along with remaining eight salad ingredients.
In small bowl, whisk dressing ingredients together; pour over salad and toss to coat.
Cover and refrigerate for at least 4 hours before serving.
Servings: 6
Time preparation: 30 min.
Time total: 40 min.