Confetti Beef N Barley Salad Recipes

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

Steps:

• In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

Steps:

• Combine the barley and vegetables in a large bowl.
• In a small bowl, whisk together the oil, onion, garlic and vinegar.
• Toss with barley and vegetables. Serve cold.

Steps:

• 1. In large saucepan, bring water and 1/4 teaspoon garlic salt to a boil. Add barley return to a boil. Reduce heat cover and simmer 10 to 15 minutes or until barley is tender. Drain.2. In large bowl, combine barley and all remaining ingredients mix well. Cover refrigerate at least 1 hour to blend flavors.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 110 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 15% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 Fat

Steps:

• Cook each type of bean in separate pan with the seasoned water according to package directions until beans are tender but not mushy.
• Drain and cool beans by spreading them on a cookie sheet.
• While beans cool, blanch carrots if desired. Combine cooked beans with remaining vegetables and chopped parsley.
• To make dresing, whisk vinegar into oil, then add remaining ingredients. Add dressing to vegetables and mix well.

Steps:

• In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.

Steps:

• In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic. , In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.