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Wild Rice Barley Salad

By: Mared Metzgar Beling

"I like this chilled salad because it's out of the ordinary. The rice is tossed with barley, green pepper, olives and cranberries, then coated with a tangy vinaigrette. -Mared Metzger Beling, Eagle River, Alaska"

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (6 ounce) package long grain and wild rice mix
1 cup cooked barley
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1/4 cup dried cranberries
DRESSING:
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons minced fresh basil
1 tablespoon chopped green onion
2 garlic cloves, minced
1/2 teaspoon pepper
1/3 cup olive or vegetable oil

Directions

Cook rice according to package directions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries. In a blender, combine the vinegar, basil, green onion, garlic and pepper. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled.