Live-well: barley supper salad

6 Servings

Ingredients

QuantityIngredient
3cupsVegetable stock
1cupPearl or pot barley
1Bay leaf
2Carrots, chopped
2Celery stalks, chopped
4Green onions
½Sweet green pepper
19ouncesCanned red kidney beans
¼cupVegetable stock
cupRed wine vinegar
1tablespoonDijon mustard
2teaspoonsDried basil
1teaspoonDried thyme
cupOlive oil
¼cupFresh parsley, chopped
Lettuce leaves

Directions

DRESSING

In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes. Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.

Discard bay leaf; transfer to large bowl. Fluff with fork.

Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.

Dressing: Whisk together stock, vinegar, mustard, basil and thyme.

Whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.

Per Serving: about 330 calories, 9 g protein, 13 g fat, 47 g carbohydrate very high source fibre, good source iron.

Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.

[-=PAM=-] PA_Meadows@...