Dilled Gouda And Barley Salad Recipes

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DILLED GOUDA AND BARLEY SALAD



Dilled Gouda and Barley Salad image

Looking for a main dish salad? Then check out dilled Gouda cheese, zucchini and barley salad - a hearty dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 11

1/2 cup uncooked regular barley
2 cups water
1/3 cup sun-dried tomatoes (not oil-packed)
2 cups cold cooked barley
1 cup coarsely chopped zucchini (1 small)
3/4 cup shredded smoked Gouda cheese (3 oz)
1/3 cup reduced-fat mayonnaise or salad dressing
2 teaspoons chopped fresh or 3/4 teaspoon dried dill weed
1 teaspoon lemon juice
1/4 teaspoon salt
Red leaf lettuce

Steps:

  • Cook barley in water as directed on package.
  • In small bowl, place tomatoes; add enough hot water to cover. Let stand 5 minutes. Drain and chop.
  • In medium bowl, mix barley, tomatoes and remaining ingredients except lettuce. Serve on lettuce-lined plates.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 0 g

BARLEY DILL SALAD



Barley Dill Salad image

The Canadian prairie region is one of the world's greatest barley producers. When it's not being used for beer, barley makes an excellent hearty salad., and so good for you!!

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

1 (900 ml) carton chicken broth, 30% less sodium
1 1/2 cups pearl barley
1 English cucumber
1 pint grape tomatoes, halved
1 1/2 cups celery, thinly sliced
1/2 cup balsamic vinaigrette
1/4 cup fresh dill, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 (100 g) package sliced almonds, toasted

Steps:

  • In a large saucepan, bring broth and 1 cup water to a boil. Stir in barley; cover and bring to a boil. Reduce heat and simmer until barley is tender, 40-50 minutes, Drain and cool.
  • Halve cucumber lengthwise, then cut each half lengthwise again. Slice crosswise to make small tirangles. Toss cucumber, tomatoes, and celery in vinaigrette; cover and refrigerate until needed.
  • Combine barley, dill, salt and pepper. Salad can be prepared to this point, cover and refrigerated. up to two days. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 236, Fat 7.4, SaturatedFat 0.8, Sodium 413.2, Carbohydrate 35.6, Fiber 8.2, Sugar 2.2, Protein 9.2

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