Dilled Gouda And Barley Salad Recipes

DILLED GOUDA AND BARLEY SALAD

Steps:

• Cook barley in water as directed on package.
• In small bowl, place tomatoes; add enough hot water to cover. Let stand 5 minutes. Drain and chop.
• In medium bowl, mix barley, tomatoes and remaining ingredients except lettuce. Serve on lettuce-lined plates.

DILLED BARLEY AND GREEN BEAN SALAD

Steps:

• Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley. Cover and simmer gently until the water has been absorbed, about 35 minutes. Remove from the heat and set aside, uncovered, until room temperature.
• Meanwhile, if using fresh green beans, trim them and cut in half. Steam or microwave the fresh or frozen green beans until done to your liking. In either case, make sure the green beans are still bright and green, and rinse under cool water until they are cool.
• Combine the cooled barley and green beans with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.
• Calories: 141
• Total Fat: 2g
• Protein: 3g
• Carbohydrate: 24g
• Cholesterol: 0mg
• Sodium: 190mg

BARLEY DILL SALAD

Steps:

• In a large saucepan, bring broth and 1 cup water to a boil. Stir in barley; cover and bring to a boil. Reduce heat and simmer until barley is tender, 40-50 minutes, Drain and cool.
• Halve cucumber lengthwise, then cut each half lengthwise again. Slice crosswise to make small tirangles. Toss cucumber, tomatoes, and celery in vinaigrette; cover and refrigerate until needed.
• Combine barley, dill, salt and pepper. Salad can be prepared to this point, cover and refrigerated. up to two days. Just before serving, sprinkle with almonds.