Spring Barley Salad Recipes

BARLEY SALAD

Steps:

• In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
• Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

ROASTED CAULIFLOWER WITH SPRING VEG & BARLEY SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7 and boil the kettle. Put the cauliflower in a large roasting tin and add 2 tbsp olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 mins, shaking the tin halfway through cooking.
• Meanwhile, put the barley in a small saucepan and cover with boiling water. Simmer for 10-15 mins until soft, then drain and allow to cool slightly before emptying into a large bowl. Heat the remaining olive oil in a medium frying pan and add the shallots and garlic. Fry gently for 5-10 mins until the shallots begin to caramelise, then add to the warm barley.
• Add the asparagus to a saucepan of boiling water and simmer for 3-4 mins. Remove with a slotted spoon and run under cold water - this prevents overcooking and retains the bright green colour. Roughly chop into 2cm lengths and add to the shallots and barley.
• Add the broad beans to the simmering water for 2-3 mins until the beans are just tender. Drain and run under cold water before popping the bright green beans from their skins. Add the beans and most of the lemon zest to the barley salad, then stir through the parsley and dill.
• Put the dressing ingredients in a jam jar with a pinch of salt, shake together and pour over the barley salad just before serving. In a separate bowl, mix together the yogurt and dill.
• Season the cauliflower with black pepper, and serve with the barley salad and the dill yogurt and lemon wedges on the side.

SPRING BARLEY SALAD RECIPE

Steps:

• Bring 1-1/2 qt. (6 cups) salted water to boil in large saucepan on medium-high heat. Add barley; return water to boil. Reduce heat to medium-low; simmer 45 min. or until barley is tender. Drain; cool. Cover and refrigerate up to 4 days.
• Beat dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended. Add barley; toss to coat.
• Cut asparagus into 1-inch lengths. Add to barley mixture along with the peas and lemon peel; mix lightly.

SPRING SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
• Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

SPRING BARLEY SALAD

Steps:

• BRING 1-1/2 quart (6 cups) salted water to boil in large saucepan on medium-high heat. Add barley; return water to boil.
• Reduce heat to medium-low; simmer 45 minute or until barley is tender. Drain; cool.
• BEAT salad dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended.
• Add barley; toss to coat.
• CUT asparagus into 1-inch pieces. Add to barley mixture along with the peas and lemon peel; mix lightly.