Summer Barley Salad Recipes
SUMMER BARLEY SALAD
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.
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.
SUMMER BARLEY SALAD
"A Family Reunion", Good Food Magazine, August 1986. Prep times does not include 30 minutes chilling time.
Provided by JackieOhNo
Categories Grains
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat large pot of water to boiling. Immerse tomatoes in water for 30 seconds. Remove with slotted spoon and let cool several minutes. Peel tomatoes, then cut crosswise in half and squeeze out seeds. Coarsely chop tomatoes and set aside.
- Add green beans to boiling water and cook 5 minutes. Remove with slotted spoon, cool under running water, and drain well. Refrigerate covered until just before serving.
- Add barley to boiling water and boil until tender but still firm to the bite, 40-45 minutes. Drain well.
- Mix oil, vinegar, thyme, salt, and pepper in large bowl. Add tomatoes and barlsey and stir to coat. Refrigerate at least 30 minutes.
- Just before serving, stir in beans, parsley, and scallions. Serve cold.
Nutrition Facts : Calories 193.8, Fat 11.3, SaturatedFat 1.6, Sodium 242.2, Carbohydrate 21.4, Fiber 5.2, Sugar 3.3, Protein 3.4
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