Salad of Warm Vegetables with Lemon Vinaigrette Recipe | Vegetarian Times Skip to main content

Salad of Warm Vegetables with Lemon Vinaigrette

The vegetables for this light supper salad are added to the pot gradually so that they finish cooking at the same time.

Ingredients: 

Ingredient Set Name: 

Dressing

Ingredients: 

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¼ cup olive oil
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2 Tbs. lemon juice
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1 tsp. finely grated lemon zest
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1 tsp. honey
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½ tsp. Dijon mustard

Ingredient Set Name: 

Salad

Ingredients: 

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1 ¾ cups mushroom broth or low-sodium vegetable broth
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¾ cup pearl barley
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1 small fennel bulb, trimmed and quartered lengthwise
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¼ lb. green beans, trimmed (1 cup)
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¼ lb. baby carrots, halved lengthwise (1 cup)
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¼ lb. asparagus (6–7 spears), trimmed, or 1 small zucchini, cut in 3/8-inch rounds
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¼ lb. sugar snap peas, strings removed (1 cup)
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8–10 small romaine lettuce leaves, torn

Instructions: 

1. To make Dressing: Whisk together all ingredients in small bowl. Set aside.

2. To make Salad: Bring broth and barley to a boil over medium heat in small saucepan. Reduce heat to medium-low, cover, and cook 30 to 35 minutes, or until broth is absorbed and barley is tender. Transfer to bowl, and keep warm.

3. Bring 2 inches salted water to a boil in wide (9-inch diameter) pot over medium heat. Add fennel, and bring to a gentle simmer. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.) Reduce heat to low, and poach 3 minutes. Add green beans and carrots, and poach 
1 minute. Add asparagus and snap peas, and poach 3 minutes more. Transfer vegetables to colander with slotted spoon. Refresh under cool running water 30 seconds.

4. Arrange lettuce leaves on each of 4 salad plates. Scoop heaping 1/2 cup barley in center, and arrange warm vegetables around it. Drizzle each serving with 1 Tbs. Dressing.

Nutrition Information: 

Calories: 
265
Protein: 
6 g
Total Fat: 
9 g
Saturated Fat: 
1 g
Carbohydrates: 
43 g
Cholesterol: 
0 mg
Sodium: 
374 mg
Fiber: 
10 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

this was delish! i didnt have asparagus, fennel or peas but made it anyways, and threw on some pine nuts!

I would like to know if you have this page in spanish

I imagine buckwheat or cous cous to be substituted easily for the barley ass well.

I left out the fennel for broccoli, and roasted my vegetables instead. Yum!