BARLEY SALAD
Steps:
- Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
- While barley is cooking, chop vegetables and place in a large bowl.
- Add cooled barley and dressing. Toss well to combine.
- Garnish with feta cheese and parsley. Chill 1 hour before serving.
Nutrition Facts : Calories 559 kcal, Carbohydrate 47 g, Protein 9 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1298 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
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.
RADISH SALAD
Provided by Sunny Anderson
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.
PARSLEY, RADISH & RED ONION SALAD
The perfect accompaniment to compliment your main dish
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cut the whole onion into paper-fine slices. Heat the oil in a medium-sized frying pan over a high heat. Tip in the onion and fry for 4-5 minutes, stirring almost constantly to break up the rings. When the onion is saggy and the oil has been absorbed, remove the pan from the heat and leave the onion to cool.
- Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.
- To make the dressing, pour the vinegar into a small jug, add the mustard and season well. Whisk thoroughly to combine, then pour in the oils and continue whisking to a thickish emulsion.
- Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.
Nutrition Facts : Calories 173 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.11 milligram of sodium
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