Mushroom Vegetable Barley Salad With Lemon Vinaigrette Recipes

MUSHROOM BARLEY SALAD

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
• Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

FRESH MUSHROOM SALAD WITH LEMON PARMESAN VINAIGRETTE

Steps:

• Place all ingredients in a medium bowl and toss well. Taste for seasoning and add more salt and pepper to taste. Serve at room temperature or chilled.

MUSHROOM VEGETABLE BARLEY SALAD WITH LEMON VINAIGRETTE

Steps:

• Cook barley in rice cooker or according to package directions.
• Combine all ingredients for vinaigrette in glass jar with a lid and shake to combine.
• Combine mushroom, beans, vegetables, and barley in large bowl.
• Pour about half of the vinaigrette on salad, reserve rest for other recipe or use more if desired.
• Cover bowl and allow to marinade for 30-minutes up to 4 hours at room temperature.
• Serve with crumbled feta cheese as a main course salad or as a side.

SUMMER SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.

LEMONY VEGETABLE BARLEY SALAD

Steps:

• Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely. , In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

LEMON MINT BARLEY SALAD

Steps:

• Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
• Remove from heat; cover and let stand 5 minutes.
• Spoon barley into a large bowl; cool slightly. Add mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, 2 tablespoons lemon juice,red pepper and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat.

VEGETABLE-BARLEY SALAD

Steps:

• Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper. Toss with olive oil and season with salt and pepper.

HERBACEOUS SALAD WITH LEMON VINAIGRETTE

Steps:

• Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
• Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
• Rinse zucchini lightly with cold water; drain well.
• Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
• Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
• Garnish with lemon zest and additional green onions, if desired.