Vegetable Barley Salad Recipe
Pearl barley, sweet corn kernels, Parmesan cheese make fresh romaine a hearty salad.
Ready In: 60 Minutes
Prep Time: 30 Minutes Cook Time: 30 Minutes
Place barley into a large saucepan and cover with 4 cups of water. Bring to a boil and simmer for 30 minutes or until the barley is tender. Drain and rinse with cold water. Shake the excess water out of the barley.
While the barley is cooking, bring a small saucepan of water to a boil and blanch the carrots for 6 to 8 minutes or until they are tender. Drain and rinse with cold water. Pat carrots dry with paper towels.
Place all ingredients in a large bowl with Cardini’s® Light Caesar Dressing and mix well. Season with salt and pepper.
This salad is best served right after it is mixed.