Barley Salad With Mandarins Recipes

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BARLEY SALAD WITH MANDARINS

As soon as I spotted this recipe in the January 2005 issue of Country Extra magazine, I knew I would like it, for I am a big fan of barley. It was sent in by Jean Thomsen from Melfort, Saskatchewan. We had this at lunch yesterday (a cold day here in Colorado) with a bowl of hot tomato bisque soup....luscious! Thankfully, we have some leftovers, too. My thanks to Jean.

Provided by NoSpringChicken

Categories     Grains

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10



Barley Salad With Mandarins image

Steps:

  • Cook barley according to package directions; drain (if necessary) and cool.
  • In a bowl, combine the barley, mushrooms, celery and onions.
  • In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
  • Pour over barley mixture and stir to coat.
  • Gently stir in the oranges and almonds.
  • Cover and refrigerate for four hours or overnight.

Nutrition Facts : Calories 366.6, Fat 23.7, SaturatedFat 2.9, Sodium 710, Carbohydrate 34.4, Fiber 8.6, Sugar 7.5, Protein 7.7

1 cup uncooked quick-cooking barley
1 (8 ounce) can mushroom stems and pieces, drained
1 cup diced celery
1/4 cup sliced green onion
1/2 cup vegetable oil (I used 1/4 c. canola oil and it was great)
2 tablespoons cider vinegar
2 tablespoons soy sauce
1/2 teaspoon salt
1 (11 ounce) can mandarin oranges, drained
1/2 cup slivered almonds

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



Southwestern Barley Salad image

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

3 cups cooked medium pearl barley
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1-1/2 cups chopped seeded tomatoes
1 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
3 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
8 lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges

MANDARIN SALAD

A slightly sweet dressing with the crunchiness of sugared almonds makes this an outstanding salad! Recipe is requested every time it is served. Found recipe in Woman's Day magazine in 1995.

Provided by Marie

Categories     Low Protein

Time 28m

Yield 16 serving(s)

Number Of Ingredients 13



Mandarin Salad image

Steps:

  • Shake first 6 dressing ingredients in a jar and refrigerate.
  • Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
  • Scrape into metal bowl and cool to room temperature.
  • Break up and store covered at room temperature.
  • Just before serving, put chopped lettuces in a large bowl.
  • Add celery, oranges, onions and almonds.
  • Shake dressing well and pour over salad.
  • Toss to mix and coat.

Nutrition Facts : Calories 160.5, Fat 10, SaturatedFat 1.1, Sodium 165.6, Carbohydrate 17.4, Fiber 3, Sugar 13.4, Protein 2.5

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup sliced almonds
1/3 cup sugar
1 head iceberg lettuce
1 head romaine lettuce
2 cups chopped celery
2 (11 ounce) cans mandarin oranges, drained
1 cup thinly sliced red onion

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