Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
Place the barley and 6 cups water in a saucepan.
Bring the water to a boil, cover the pan with a lid, and simmer the barley for about 20 minutes, until tender.
When the barley is cooked, drain it and run under cold water.
Drain thoroughly and transfer to a large bowl.
Heat 2 tablespoons of the oil in a small skillet over low heat.
Add garlic and cook for 2 minutes until golden brown.
Transfer to the cooked barley and add bell peppers, zucchini, squash, carrots, green onions and parsley; set aside.
Whisk together vinegar, remaining 1/2 cup oil, salt and pepper.
Drizzle over salad and toss to combine.
Adjust seasonings to taste and serve on a bed of lettuce leaves.