Nuts Fruity Barley Salad Recipes

BARLEY AND PINE NUT CASSEROLE

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except green onions and nuts.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in green onions and nuts.

RANCHY FRUIT AND NUT SALAD

Steps:

• Mix salad greens and ranch dressing together in a bowl until evenly coated. Add tomato, cranberries, sunflower seeds, almonds, flax seeds, sea salt, and garlic; mix well. Top with Parmesan cheese.

FRUIT 'N' NUT SALAD

Steps:

• In a large bowl, combine the apples, oranges, raisins, cherries and pecans. Combine mayonnaise, sugar and lemon juice; mix well. Add to fruit mixture and stir to coat. Chill. Just before serving, stir in bananas.

TWO-BEAN AND BARLEY SALAD WITH PINE NUTS

Steps:

• To prepare the salad
• In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well. While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse it, and drain it well. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well. Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well. Serve the salad chilled or at room temperature.
• To quick soak dried beans
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

FRUIT 'N' NUT TOSSED SALAD

Steps:

• In a large bowl, gently toss the romaine, oranges, grapes and almonds. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

NUTS! FRUITY BARLEY SALAD

Steps:

• Rinse barley well to avoid bitterness. Combine barley and chicken broth, bring to boil. Reduce heat and simmer, covered, for about 45 minutes, until barley is tender but still chewy. Let cool.
• Meanwhile, pull the meat off the chicken, discarding skin, bones and fat, and chop, (Or drain 3 cans of chicken.) Add meat to barley in a large bowl.
• Add red onion, carrot, celery, grapes, apple and pecans.
• Toss with dressing and add salt and pepper to taste. Cover, chill for 1 hour or so for flavors to develop.