BARLEY GREEK SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
- Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
- Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
ROASTED CAULIFLOWER WITH SPRING VEG & BARLEY SALAD
Roast cauliflower florets with olive oil and serve with a light barley salad for a refreshingly simple meat-free main
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7 and boil the kettle. Put the cauliflower in a large roasting tin and add 2 tbsp olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 mins, shaking the tin halfway through cooking.
- Meanwhile, put the barley in a small saucepan and cover with boiling water. Simmer for 10-15 mins until soft, then drain and allow to cool slightly before emptying into a large bowl. Heat the remaining olive oil in a medium frying pan and add the shallots and garlic. Fry gently for 5-10 mins until the shallots begin to caramelise, then add to the warm barley.
- Add the asparagus to a saucepan of boiling water and simmer for 3-4 mins. Remove with a slotted spoon and run under cold water - this prevents overcooking and retains the bright green colour. Roughly chop into 2cm lengths and add to the shallots and barley.
- Add the broad beans to the simmering water for 2-3 mins until the beans are just tender. Drain and run under cold water before popping the bright green beans from their skins. Add the beans and most of the lemon zest to the barley salad, then stir through the parsley and dill.
- Put the dressing ingredients in a jam jar with a pinch of salt, shake together and pour over the barley salad just before serving. In a separate bowl, mix together the yogurt and dill.
- Season the cauliflower with black pepper, and serve with the barley salad and the dill yogurt and lemon wedges on the side.
Nutrition Facts : Calories 448 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
SPRING BARLEY SALAD RECIPE
Enjoy a delectable Spring Barley Salad Recipe in only an hour. Our Spring Barley Salad Recipe has asparagus and frozen peas and is tossed with dressing.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Bring 1-1/2 qt. (6 cups) salted water to boil in large saucepan on medium-high heat. Add barley; return water to boil. Reduce heat to medium-low; simmer 45 min. or until barley is tender. Drain; cool. Cover and refrigerate up to 4 days.
- Beat dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended. Add barley; toss to coat.
- Cut asparagus into 1-inch lengths. Add to barley mixture along with the peas and lemon peel; mix lightly.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 5 g
SPRING BARLEY SALAD
Make and share this Spring Barley Salad recipe from Food.com.
Provided by alyseepoo
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- BRING 1-1/2 quart (6 cups) salted water to boil in large saucepan on medium-high heat. Add barley; return water to boil.
- Reduce heat to medium-low; simmer 45 minute or until barley is tender. Drain; cool.
- BEAT salad dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended.
- Add barley; toss to coat.
- CUT asparagus into 1-inch pieces. Add to barley mixture along with the peas and lemon peel; mix lightly.
Nutrition Facts : Calories 176.3, Fat 7.2, SaturatedFat 1.1, Sodium 30.7, Carbohydrate 24.8, Fiber 5.8, Sugar 2.1, Protein 4.8
SPRING SALAD
People are surprised when they taste this salad with the odd combination of ingredients, but it's a very very good salad.
Provided by BROWNDOG
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
- Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 28.9 g, Cholesterol 39 mg, Fat 44.8 g, Fiber 3.7 g, Protein 9.4 g, SaturatedFat 9.9 g, Sodium 546.5 mg, Sugar 20.5 g
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