Reviewed: Nov. 1, 2008

I wasn't quite sure if this was supposed to be served hot or cold. I rinsed the barley in cold water before I tossed in the other ingredients. I added some fresh lemon thyme. I liked the taste and texture, but it didn't go over well with the husband and kids.

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Reviewer:

LAMBBELLA

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Reviewed: May 17, 2008

This recipe is quite tasty. I used "veggie shrimp" that I bought at Whole Foods because I'm a vegetarian. I added a hint of sugar, although it's just as tasty without. This is a light and healthy meal, side, or snack for a hot summer day.

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Reviewer:

bluebird

Cooking Level: Expert

Living In: West Hollywood, California, USA

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Reviewed: Apr. 17, 2008

There's too much carbo's in the receipe for Diabetics like me.

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Reviewer:

grace

Cooking Level: Intermediate

Living In: Kearney, Nebraska, USA

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Reviewed: Aug. 9, 2005

This salad was excellent. I made it because it sounded very healthy and tasty. I did not use quite as much barley as the recipe states. I used 3/4 c. barley and prepared it as directed on the box. The rest of it I did just as the recipe says, but at the end I thought it needed a little something so I added about 1 teaspoon of Lawry's Season Salt. It seemed to bring out the other flavors even more. I made this for a family picnic and everyone seemed to like it. The lemon gives it a nice tangy flavor, perfect for a hot day.

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