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
CONFETTI BEEF 'N BARLEY SALAD
Any occasion feels festive with this Confetti Beef 'n Barley Salad-thanks to the colorful bell peppers, tomatoes and oranges.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring water and barley to boil in large saucepan on medium-high heat; cover. Simmer on low heat 45 to 55 min. or until barley is tender; drain. Cool.
- Whisk next 6 ingredients until blended. Combine barley, meat, peppers and onion in large bowl. Add steak sauce mixture; mix lightly. Refrigerate 2 hours.
- Spoon barley mixture onto platter; top with oranges and tomatoes.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 28 g
CONFETTI COLESLAW
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
- Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.
BARLEY CONFETTI
Make and share this Barley Confetti recipe from Food.com.
Provided by dicentra
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the barley and vegetables in a large bowl.
- In a small bowl, whisk together the oil, onion, garlic and vinegar.
- Toss with barley and vegetables. Serve cold.
SOUTHWESTERN BARLEY SALAD
Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! -Tommi Roylance of Charlo, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.
Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges
BEEF 'N BARLEY HOT DISH
Make and share this Beef 'n Barley Hot Dish recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, over medium heat, stir and cook ground beef until browned; remove and place into a 2 1/2 quart baking dish.
- Drain all but 1 tablespoon drippings.
- Add corn oil, onion, garlic and barley to saucepan; stir and cook until browned.
- Add remaining ingredients; mix well and stir into ground beef.
- Bake 2 hours at 350 degrees.
Nutrition Facts : Calories 277.1, Fat 9.2, SaturatedFat 3.4, Cholesterol 49.1, Sodium 843.3, Carbohydrate 29, Fiber 7, Sugar 3.9, Protein 20.1
CONFETTI BEAN SALAD
I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic. , In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
BEANS & BARLEY CONFETTI BEAN SALAD
This recipe comes from Beans & Barley Market and Cafe. It makes enough to feed a crowd and is delicious.
Provided by LondonKarma
Categories Black Beans
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Cook each type of bean in separate pan with the seasoned water according to package directions until beans are tender but not mushy.
- Drain and cool beans by spreading them on a cookie sheet.
- While beans cool, blanch carrots if desired. Combine cooked beans with remaining vegetables and chopped parsley.
- To make dresing, whisk vinegar into oil, then add remaining ingredients. Add dressing to vegetables and mix well.
Nutrition Facts : Calories 105.9, Fat 5.9, SaturatedFat 0.8, Sodium 65.1, Carbohydrate 10.4, Fiber 3.2, Sugar 1.3, Protein 3.4
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