Barley Corn And Lobster Salad Recipes
BARLEY CORN SALAD
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.
Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BARLEY, CORN AND LOBSTER SALAD
Provided by Molly O'Neill
Categories dinner, lunch, salads and dressings, main course
Time 15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Steam the lobsters until they turn bright red, about 10 minutes. Set aside until cool enough to handle. Remove the meat and cut into large chunks.
- Toss the lobster, barley and corn together. Add the lemon juice, olive oil, basil, salt and pepper. Toss until well combined. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 1 gram, Sodium 1449 milligrams, Sugar 4 grams, TransFat 0 grams
BARLEY SALAD WITH CORN AND ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
- Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING
Categories Salad Herb Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Basil Barley Corn Summer Vegan Chive Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 11
Steps:
- Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
- While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
- Remove barley from heat (when tender) and let stand, covered, 5 minutes.
- While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
- Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.
More about "barley corn and lobster salad recipes"
CORN-AND-BARLEY SALAD RECIPE - FOOD & WINE
From foodandwine.com
3/5 (1)
Total Time 50 mins
Servings 6
- Preheat the oven to 375°. In a medium saucepan of salted boiling water, cook the barley until just tender, about 25 minutes. Drain well and spread out on a plate to cool completely.
- Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop.
- In a bowl, toss the barley with the corn, walnuts and all of the remaining ingredients. Season with salt and pepper and serve.
BLACK BEAN, CORN & BARLEY SALAD – THE MESSY BAKER
From themessybaker.com
BARLEY AND CORN SALAD - CHRISTINA COOKS
From christinacooks.com
CHILLED LOBSTER SALAD WITH SWEET SUMMER CORN - SKINNYTASTE
From skinnytaste.com
BARLEY CORN AND LOBSTER SALAD RECIPES
From tfrecipes.com
MEDITERRANEAN CORN & LENTIL SALAD WITH FRESH HERBS
From nofrillskitchen.com
17 NOURISHING GRAIN SALADS - CANADIAN LIVING
From canadianliving.com
BARLEY SALAD WITH TOMATOES AND CORN - CANADIAN LIVING
From canadianliving.com
CORN AND BARLEY SALAD RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING RECIPES
From tfrecipes.com
BARLEY AND CORN SALAD - BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BARLEY CORN SALAD RECIPES
From tfrecipes.com
BARLEY CORN SALAD RECIPE - RECIPETIPS.COM
From recipetips.com
BARLEY CORN SALAD - MASTER RECIPES
From master-recipes.com
JAN'S BARLEY-CORN SALAD RECIPE - THE WASHINGTON POST
From washingtonpost.com
FAVORITE BARLEY CORN SALAD RECIPE - KRISTA DAVIS
From kristadavis.com
HACK THIS DISH: A WAY EASIER CORN AND BARLEY SALAD
From foodrepublic.com
FRESH BLACK BEAN SALAD WITH CORN - JAR OF LEMONS
From jaroflemons.com
ROASTED CORN AND BARLEY SALAD RECIPE - CANADA'S OWN
From canadasown.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
