CANADIAN BACON AND GOUDA SALAD
Just peachy! A honey-Dijon dressing, baby spinach and fresh sliced peaches make this a sweet-and-savory salad treat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange spinach on 4 plates.
- Top with bacon, cheese and peaches. Drizzle with dressing.
Nutrition Facts : Calories 460, Carbohydrate 13 g, Cholesterol 90 mg, Fiber 3 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1870 mg
BARLEY DILL SALAD
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
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
DILLED BARLEY AND GREEN BEAN SALAD
In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley. Cover and simmer gently until the water has been absorbed, about 35 minutes. Remove from the heat and set aside, uncovered, until room temperature.
- Meanwhile, if using fresh green beans, trim them and cut in half. Steam or microwave the fresh or frozen green beans until done to your liking. In either case, make sure the green beans are still bright and green, and rinse under cool water until they are cool.
- Combine the cooled barley and green beans with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.
- Calories: 141
- Total Fat: 2g
- Protein: 3g
- Carbohydrate: 24g
- Cholesterol: 0mg
- Sodium: 190mg
BARLEY, MUSHROOM, AND DILL SALAD
Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Yield Makes 5 cups
Number Of Ingredients 10
Steps:
- Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.
- Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill. Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
BARLEY AND TUNA SALAD WITH LEMON AND DILL
Not sure where I found this but it was on my computer and still looks good to me. With summer coming salad entrees that require little or no cooking work especially well. Cook some barley one night for dinner and reserve some to make this the next day. Though this is good after a couple of hours, it's even better the next day as the dill flavor really infuses the dish and the tuna flavor mellows. (Please don't eat this right away, not very tasty.) For WW followers, this is Core or 3 points for Flexers. Cooking time is minimum chilling time.
Provided by justcallmetoni
Categories One Dish Meal
Time 2h20m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Combine salad ingredients together in a large bowl.
- Whisk together dressing ingredients in small bowl. Pour on salad and toss to coat.
- Refrigerate a minimum of 2 hours (stated cooking time) to blend flavors.
Nutrition Facts : Calories 178.5, Fat 4.6, SaturatedFat 0.8, Cholesterol 20.9, Sodium 318.4, Carbohydrate 21, Fiber 3.1, Sugar 1.7, Protein 13.7
PARSLEY SALAD WITH BARLEY, DILL AND HAZELNUTS
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I've given you a range.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
- Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef's knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
- Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don't crush them completely (but don't worry if your pieces are smaller than neat halves). Add to the bowl.
- Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 338 milligrams, Sugar 2 grams
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- Halve cucumber lengthwise, then cut each half lengthwise again. Slice crosswise to make small triangles. Toss cucumber, tomatoes and celery in vinaigrette; cover and refrigerate until needed.
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