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Crunchee Barley Salad

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“I had this wonderful salad at a Women of the Word gathering at Stratford Lutheran Church in Stratford Iowa. The recipe is from Ellen Ahrens. Ellen cut her veggies into VERY small pieces when she made this. I told people she put a lot of love in that salad for the gathering. Thank you Ellen for sharing this recipe.”

Ingredients Nutrition

  • 2 cups barley, cooked and drained
  • 1 cup celery, chopped
  • 12 cup water chestnut, chopped
  • 14 cup green onion, use some tops
  • 14 cup green pepper, chopped
  • 14 cup red pepper, chopped
  • 1 cup ham, cubed
  • Dressing
  • 1 (2/3 ounce) package dried Italian salad dressing mix (2/3 ounce)
  • 13 cup sugar
  • 14 cup oil
  • 12 cup cider, vingar


  1. 1 cup uncooked barley equals 2 cups cooked barley, drained well.
  2. You can use turkey ham for a lower calorie salad.
  3. Mix salad ingredients.
  4. Combine dressing ingredients and mix well.
  5. Pour over salad and toss.
  6. Cover and chill several hours.
  7. You can garnish the salad with tomato wedges and parsley.

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