PECAN BARLEY SALAD
A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.
Provided by Roosie
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucpan, boil barley, water, and salt.
- Reduce heat and simmer, covered, until barley is tender.
- While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
- Remove barley from heat and let stand covered for 5 minutes.
- Drain barley in a colander, rinse under cold water and drain well.
- Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.
Nutrition Facts : Calories 307.4, Fat 19.3, SaturatedFat 2.2, Sodium 224.3, Carbohydrate 31.7, Fiber 7.3, Sugar 2.1, Protein 5
TWO-BEAN AND BARLEY SALAD WITH PINE NUTS
Categories Salad Bean Mustard Onion Side Low Fat Vegetarian High Fiber Lemon Pine Nut Barley Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- To prepare the salad
- In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well. While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse it, and drain it well. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well. Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well. Serve the salad chilled or at room temperature.
- To quick soak dried beans
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
HERBED BARLEY SALAD
This healthy barley-based salad is great to have on hand - especially for those on Phase 2 of the South Beach diet!
Provided by Just Call Me Martha
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, garlic and barley in a large pot.
- Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
- Drain excess water.
- To make dressing, combine mustard, garlic and vinegar.
- Whisk together, then slowly whisk in olive oil.
- Season with salt and pepper if desired.
- Combine half of dressing with warm barley.
- Stir in vegetables and herbs.
- Toss with remaining dressing.
- Season to taste.
More about "pecan barley salad recipes"
BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL
From theclevermeal.com
5/5 (2)Total Time 1 hr 30 minsCategory Salad, Side DishCalories 363 per serving
- Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
- Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
- Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
- You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!
BARLEY SALAD WITH GRAPES AND PECANS | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanTotal Time 1 hrServings 6
- Bring water and salt to a boil in a small saucepan; stir in barley, reduce heat to low and simmer, covered, until barley is tender but chewy and water is absorbed, about 45 minutes. Transfer to a medium bowl and fluff with a fork; allow to cool to room temperature.
- When barley is cool, gently stir in grapes, radicchio, scallions and tarragon. Drizzle dressng over salad; toss thoroughly to coat. Garnish with pecans. Yields about 3/4 cup per serving.
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