Live-well: barley supper salad

Yield: 6 Servings

Measure Ingredient
3 cups Vegetable stock
1 cup Pearl or pot barley
1 \N Bay leaf
2 \N Carrots, chopped
2 \N Celery stalks, chopped
4 \N Green onions
½ \N Sweet green pepper
19 ounces Canned red kidney beans
¼ cup Vegetable stock
⅓ cup Red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons Dried basil
1 teaspoon Dried thyme
⅓ cup Olive oil
¼ cup Fresh parsley, chopped
\N \N Lettuce leaves


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.

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