GRILLED STEAK WITH BARLEY SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Pierce the steak in a few spots with a fork and season with salt and pepper. Mix the Worcestershire sauce and 1 tablespoon olive oil in a large bowl; add the steak and turn to coat. Grill the steak until marked on both sides and a thermometer inserted sideways into the center registers 125 degrees F, about 7 minutes per side. Transfer to a cutting board and let rest 5 to 10 minutes.
- Meanwhile, cook the barley as the label directs, then remove from the heat. Stir in the carrots, celery, spinach, mushrooms and scallions; cover and set aside.
- Whisk the lemon zest and juice, the mustard and the remaining 2 tablespoons olive oil in a bowl. Add the barley mixture and toss. Season with salt and pepper.
- Thinly slice the steak against the grain and season with salt and pepper. Divide among plates and serve with the barley salad.
- Per serving: Calories 436; Fat 17 g (Saturated 4 g); Cholesterol 58 mg; Sodium 358 mg; Carbohydrate 37 g; Fiber 6 g; Protein 36 g
Nutrition Facts : Calories 436 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 58 milligrams, Sodium 358 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 36 grams
CRESS AND BARLEY SALAD
Provided by Mark Bittman
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook barley in enough boiling salted water to cover, until swollen and barely tender, about 20 minutes. Drain, rinse briefly in cool water, and set aside. If you like, you can toss barley with a tablespoon or so of olive oil, and refrigerate for several hours.
- When ready to serve, toss cress with barley. Stir in olive oil and lemon juice, then add salt and pepper to taste. Adjust seasoning as necessary, and serve.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 229 milligrams, Sugar 1 gram
GREEN SALAD WITH GARDEN CRESS
Spruce up a simple green salad with garden cress and horseradish. You can use homemade or store-bought vinaigrette.
Provided by Marianne
Categories Green Salads
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Stir together vinaigrette and horseradish in a salad bowl. Add lettuce leaves, onion, and garden cress. Mix to combine.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 14.4 g, Fat 0.2 g, Fiber 1.9 g, Protein 1.5 g, Sodium 507.3 mg, Sugar 11.8 g
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BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL
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5/5 (1)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!
WATERCRESS AND BARLEY SALAD RECIPE | MARTHA STEWART
From marthastewart.com
2.7/5 (16)Total Time 45 minsCategory Food & Cooking, Salad RecipesCalories 450 per serving
- In a large pot, bring 2 quarts water to a boil over high heat. Add barley and 1/2 teaspoon salt; reduce to a simmer and cook, uncovered, until barley is tender but still chewy, about 35 minutes. Drain; rinse barley under cold running water until cool. Drain well, and transfer to a large bowl.
- Whisk together lemon juice, mustard, honey, and oil in a small bowl; season with salt and pepper. Set aside. Add carrots, cucumber, red onion, dill, and dressing to large bowl with barley. Toss to combine.
- At serving time, add watercress and sunflower seeds; toss to combine. Place salad on platter to serve family-style, or mound on individual plates. Serve at room temperature.
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