Lemony Vegetable Barley

Lemony Vegetable Barley (thank you Fanny, Frederick, Friday)

main meals
POINTS® Value: 2Servings: 6
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Ingredients

1 cup(s) Quaker Oats Scotch Barley, Regular & Quick Cooking

1/2 cup(s) frozen cut green beans

1 cup(s) shredded carrots

1/2 cup(s) celery, coarsely chopped

1 cup(s) broccoli, chopped fresh

1/2 cup(s) spinach, fresh chopped

1/2 cup(s) onion(s), chopped

1/2 cup(s) green snap beans, cup up fresh green beans

1 small tomato(es), seeded and chopped

1/3 cup(s) yellow pepper(s), chopped

1/3 cup(s) mushroom(s), chopped mushrooms
1 serving(s) DRESSING

1 medium lemon(s), lemon juice
2 Tbsp basil, minced
2 tsp olive oil
1 Tbsp water

1 1/2 tsp celery seed
1/2 tsp garlic salt

1/2 tsp lemon pepper
1/2 tsp ground red pepper
1/4 tsp table salt
InstructionsCook quick barley according to package directions. Drain and cool. Place beans in a saucepan andcover with water, bring to a boil. Reduce hea and simmer, uncovered for 8/10 minutes or until crisp tender Drain and cool.In a large bowl combine thecarrot, celery, broccoli, spinach, onion tomato, yellow pepper, mushrooms, barley and beans. In a small bowl whis the dressing ingredients. Pour over the salad and toss to coat. Cover and regrigerate for at least 4 hous before serving.