Steak and Barley Salad for #thesaladbar

Steak and Barley Salad   In all my busyness, I have not participated in The Salad Bar challenge in a few months, but I did manage to make a wonderful salad for their Great Grains theme this month.  This salad has lots of flavor and is filling enough to be a main dish.  You can serve it warm, room temperature or cold.  I prefer it to be room temperature, but eat it how you like it.  It combines some of the ingredients you traditionally find with barely – beef and mushrooms with tomatoes and vinaigrette to make a yummy winter salad.  It serves 4-6 as a side dish or 2 as a main dish.

Steak and Barley Salad for #thesaladbar
Prep time
Cook time
Total time
Recipe type: salad
  • 1 cup pearled barley
  • 2 Tbsps. olive oil
  • 1 lb. top round steak, thinly sliced
  • 1 tsp. Montreal Seasoning
  • 8 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • ½ cup red wine vinegar
  • 1 Tbsp. coarsely ground mustard
  • 1 pint grape or cherry tomatoes, halved
  1. Cook barely according to package directions.
  2. Toss steak in Montreal seasoning.
  3. Saute steak and mushrooms in olive oil over medium heat in a large skillet until steak is cooked through and mushrooms are tender.
  4. Allow barely and steak-mushroom mixture to cool slightly.
  5. In a large bowl, mix together barely and steak-mushroom mixture.
  6. Whisk together garlic, vinegar, and mustard.
  7. Pour over all and toss to coat.
  8. Just before serving, add tomatoes and toss to coat.



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  1. says

    This looks incredible! Simple and healthy.

    Using beef high in omega 3’s could make this even healthier, and more delicious!

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

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