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
MEDITERRANEAN BARLEY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
- Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.
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.
MANDARIN SALAD
A slightly sweet dressing with the crunchiness of sugared almonds makes this an outstanding salad! Recipe is requested every time it is served. Found recipe in Woman's Day magazine in 1995.
Provided by Marie
Categories Low Protein
Time 28m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Shake first 6 dressing ingredients in a jar and refrigerate.
- Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
- Scrape into metal bowl and cool to room temperature.
- Break up and store covered at room temperature.
- Just before serving, put chopped lettuces in a large bowl.
- Add celery, oranges, onions and almonds.
- Shake dressing well and pour over salad.
- Toss to mix and coat.
Nutrition Facts : Calories 160.5, Fat 10, SaturatedFat 1.1, Sodium 165.6, Carbohydrate 17.4, Fiber 3, Sugar 13.4, Protein 2.5
THAI CHICKEN SAUTE WITH BASIL & MANDARINS
Introduce your family to the Taste of Thai. This version is mild enough for almost every member of the family. Quick and easy, plus with the addition of economical ramen noodles, you can stretch your dinner-dollar further. Feel free to add or switch up the vegetables. It can only make this healthy dish better. Created for the 'Dining On A Dollar' Contest
Provided by Diana 2
Categories Asian
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside.
- In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent.
- To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften.
- Add chicken, basil, salt and pepper. Stir until chicken is heated through.
- Add orange pieces and the drained noodles. Toss gently until heated through.
Nutrition Facts : Calories 534.4, Fat 21.6, SaturatedFat 5.6, Cholesterol 78.4, Sodium 1463.6, Carbohydrate 51.9, Fiber 7.9, Sugar 21.1, Protein 34.5
BARLEY SALAD WITH MANDARINS
As soon as I spotted this recipe in the January 2005 issue of Country Extra magazine, I knew I would like it, for I am a big fan of barley. It was sent in by Jean Thomsen from Melfort, Saskatchewan. We had this at lunch yesterday (a cold day here in Colorado) with a bowl of hot tomato bisque soup....luscious! Thankfully, we have some leftovers, too. My thanks to Jean.
Provided by NoSpringChicken
Categories Grains
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley according to package directions; drain (if necessary) and cool.
- In a bowl, combine the barley, mushrooms, celery and onions.
- In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
- Pour over barley mixture and stir to coat.
- Gently stir in the oranges and almonds.
- Cover and refrigerate for four hours or overnight.
Nutrition Facts : Calories 366.6, Fat 23.7, SaturatedFat 2.9, Sodium 710, Carbohydrate 34.4, Fiber 8.6, Sugar 7.5, Protein 7.7
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