BARLEY SALAD
Provided by Alton Brown
Categories main-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
- Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
ORANGE BALSAMIC DRESSING
Make and share this Orange Balsamic Dressing recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Place all of the ingredients in a jar. Put the lid on and shake to combine.
SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE
A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet
Provided by Jennifer Joyce
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
- Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.
Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Protein 6 grams protein, Sodium 0.55 milligram of sodium
FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE
A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. -Susan Gauthier, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.
Nutrition Facts : Calories 240 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.
ORANGE AND PARSLEY SALAD
In orange season, here's a salad that will make this fruit your main squeeze.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.
SQUASH, ORANGE & BARLEY SALAD
This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away
Provided by James Martin
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 9
Steps:
- Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
- Meanwhile, heat oven to 200C/180C fan/gas 6. If using butternut, thickly slice into rounds, flicking out the seeds as you go, or slice small, round squashes into thin wedges. Toss with 1 tbsp oil, the orange zest and seasoning. Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.
- Mix the orange juice, vinegar and remaining oil with the pearl barley and plenty of seasoning. Stir in the onion and chopped herbs, then layer up on a platter with the squash, rocket and remaining mint and parsley leaves.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
BALSAMIC ORANGE AND BARLEY SALAD
Make and share this Balsamic Orange and Barley Salad recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy saucepan, bring orange juice and water to a boil; add barley, reduce heat. Cover and cook 35-45 minutes. Remove from heat; let stand 25-30 minutes. Drain; reserve.
- In large bowl, combine vinegar and mustard. Whisk in oil to create dressing. Stir in parsley and rosemary. Add reserved warm barley, peppers, and scallions and toss to to coat. Season with salt and pepper , if desired.
- Refrigerate. Let stand at least 1 hour before serving.
Nutrition Facts : Calories 619.6, Fat 28.7, SaturatedFat 4, Sodium 62.5, Carbohydrate 84.9, Fiber 14.1, Sugar 18.2, Protein 10.2
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