Barley Dill Salad Recipes

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BARLEY DILL SALAD



Barley Dill Salad image

The Canadian prairie region is one of the world's greatest barley producers. When it's not being used for beer, barley makes an excellent hearty salad., and so good for you!!

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

1 (900 ml) carton chicken broth, 30% less sodium
1 1/2 cups pearl barley
1 English cucumber
1 pint grape tomatoes, halved
1 1/2 cups celery, thinly sliced
1/2 cup balsamic vinaigrette
1/4 cup fresh dill, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 (100 g) package sliced almonds, toasted

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.

Nutrition Facts : Calories 236, Fat 7.4, SaturatedFat 0.8, Sodium 413.2, Carbohydrate 35.6, Fiber 8.2, Sugar 2.2, Protein 9.2

BARLEY, MUSHROOM, AND DILL SALAD



Barley, Mushroom, and Dill Salad image

Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Yield Makes 5 cups

Number Of Ingredients 10

1/4 cup plus 1 tablespoon extra-virgin olive oil
10 cremini or white button mushrooms, stems removed
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
3 cups cooked pearl barley, tossed with 1 tablespoon red-wine vinegar while warm
1 carrot, grated
1 celery stalk, sliced on the bias
1 scallion, thinly sliced
2 tablespoons fresh dill

Steps:

  • Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.
  • Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill. Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.

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