BARLEY SALAD RECIPES RECIPES

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BARLEY SALAD RECIPE | ALTON BROWN | FOOD NETWORK



Barley Salad Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 1 hours 2 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons freshly squeezed orange juice
Kosher salt
2 tablespoons extra-virgin olive oil
3 1/2 to 4 cups cooked and cooled barley
1 small head fennel, julienned
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup cooked and crumbled bacon, approximately 4 slices
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

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.

Nutrition Facts : Calories 272 calorie, FatContent 13 grams, SaturatedFatContent 3 grams, CholesterolContent 7 milligrams, SodiumContent 334 milligrams, CarbohydrateContent 32 grams, FiberContent 5 grams, ProteinContent 8 grams, SugarContent 1 grams

MEDITERRANEAN BARLEY SALAD RECIPE | ALLRECIPES



Mediterranean Barley Salad Recipe | Allrecipes image

A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own.

Provided by Jessica Juren

Categories     Salad    Grains

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

1 cup barley
2?½ cups water
7 sun-dried tomatoes
2 cloves garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ cup finely chopped cilantro
1 (4 ounce) can chopped black olives
2 tablespoons olive oil

Steps:

  • Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
  • Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.

Nutrition Facts : Calories 219.6 calories, CarbohydrateContent 25.9 g, FatContent 11.8 g, FiberContent 6.3 g, ProteinContent 4.5 g, SaturatedFatContent 1.7 g, SodiumContent 221.1 mg, SugarContent 1.5 g

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