Barley Vegetable Salad

• 4 cups water
• 2 cups uncooked medium pearl barley
• 2 cups fresh broccoli florets
• 2 cups diced carrots
• 1 cup halved cherry or grape tomatoes
• 1/2 cup chopped green onions
• 1/2 cup julienned sweet red or green pepper
• 1/2 cup sunflower kernels
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 teaspoons grated lemon peel
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1 tablespoon grated Parmesan cheese

1. In a large saucepan, bring water to a boil. Add barley. Reduce heat; cover and cook for 30-35 minutes or until tender. Rinse with cold water; drain well.
2. Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Rinse with cold water; drain.
3. In a large salad bowl, combine the barley, broccoli and carrots, tomatoes, onions, red pepper and sunflower kernels.
4. In a blender, combine the lemon juice, oil, vinegar, lemon peel, garlic, salt and pepper; cover and process until combined.
5. Pour over barley mixture and stir to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with Parmesan cheese.

water, pearl barley, fresh broccoli florets, carrots, tomatoes, green onions, sweet red, sunflower kernels, lemon juice, olive oil, white wine vinegar, garlic, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/barley-vegetable-salad/ (may not work)