Pecan Barley Salad Recipes
PECAN BARLEY SALAD
A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.
Provided by Roosie
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucpan, boil barley, water, and salt.
- Reduce heat and simmer, covered, until barley is tender.
- While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
- Remove barley from heat and let stand covered for 5 minutes.
- Drain barley in a colander, rinse under cold water and drain well.
- Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.
Nutrition Facts : Calories 307.4, Fat 19.3, SaturatedFat 2.2, Sodium 224.3, Carbohydrate 31.7, Fiber 7.3, Sugar 2.1, Protein 5
PECAN BARLEY SALAD
Categories Salad Vegetarian High Fiber Pecan Barley Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring barley, water, and salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander, then rinse under cold water and drain well.
- While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 minutes.
- Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper.
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