Thursday, May 26, 2016

Barley Salad

Barley Salad with Iranian Style Chicken

A question I guessed asked a lot is: what do I bring to a barbeque or potluck?

The best choices for these events like these are salads like this. They transport nicely in large plastic containers and don’t get soggy if you dress them in advance. This one is healthfully packed with whole grains, fresh herbs and vegetables and because the salad is colourful, it’s bound to excite and entice everyone. It’s vegan to boot!

Here’s How You Do It

Ingredients

Difficulty Level: Medium - Easy
Prep  time: 15-20 Minutes

Serves 4 to 6

SALAD

1 Cup of Pearl or Pot Barley, prepped according to package directions – If you have a rice cooker, you can save time and energy by simply dumping in the barley, 2 cups of cold water, and a pinch of salt. Walk away until it dings.

1 Yellow Bell Pepper, diced

1 Italian/Plum Tomato, diced

1 Green Onion, chopped

1 Cup of Fresh Chopped Italian Flat Leaf Parsley – Because flat leaf parsley looks a lot like cilantro in the grocery store, be sure to rub a leaf between your fingers before buying it. If the scent of the rubbed leaf is kinda grassy, you got it! If it smells lemony, you’ve got cilantro, move on and try again.

1 Grilled or Roasted Red Bell Pepper, diced – You can usually find them in jars with the pickles in the grocery store. If you can’t, feel free to use leftovers from a barbeque OR simply leave it out. It adds GREAT sweetness and smokeyness, but if you can’t find it, you can’t find it.

¼ Cup of Dried Cranberries – Soaked for 15 minutes in hot water – This keeps them from being too chewy

DRESSING

¼ Cup Lemon Juice

1 Tablespoon Red Wine Vinegar

½ Cup Olive Oil

1 Heaping Teaspoon Dijon Mustard

1 Clove of Garlic – Smashed

½ Teaspoon of Honey

Salt and Pepper – To Taste

Equipment

1 Pot for cooking the barley

1 Large Plastic Container

1 Wooden Spoon

1 Knife and Cutting Board

Measuring Cups and Spoons

1 Small Bowl

1 Small Whisk or Fork

Dump the cooked barley, cranberries, bell pepper, tomato, green onion, and parsley in your plastic container.

In a small bowl, whisk together the ingredients for the dressing until everything is well combined.

Pour over the salad and stir everything with a wooden spoon to coat the barley.

You can now serve it or put the lid on the container and put it in the fridge until you’re ready to head to the potluck or barbeque.

Enjoy!

-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

I can be reached at:  for.the.culinarily.challenged@gmail.com

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