Salad of Warm Vegetables with Lemon Vinaigrette

Salad of Warm Vegetables with Lemon Vinaigrette

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.

  • 4Servings



  • 1/4 cup olive oil
  • 2 Tbs. lemon juice
  • 1 tsp. finely grated lemon zest
  • 1 tsp. honey
  • 1/2 tsp. Dijon mustard


  • 1 3/4 cups mushroom broth or low-sodium vegetable broth
  • 3/4 cup pearl barley
  • 1 small fennel bulb, trimmed and quartered lengthwise
  • 1/4 lb. green beans, trimmed (1 cup)
  • 1/4 lb. baby carrots, halved lengthwise (1 cup)
  • 1/4 lb. asparagus (6–7 spears), trimmed, or 1 small zucchini, cut in 3/8-inch rounds
  • 1/4 lb. sugar snap peas, strings removed (1 cup)
  • 8–10 small romaine lettuce leaves, torn


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
  • Carbohydrate Content: 43 g
  • Fat Content: 9 g
  • Fiber Content: 10 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 374 mg
  • Sugar Content: 6 g