Barley- Pine Nut Salad
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
Serves 4 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 2 cups chicken or vegetable broth
- 1 cup chopped jarred roasted red bell peppers, drained
- 1 small cucumber, diced
- 1 Tbsp, chopped fresh dill
- 1 Tbsp. chopped fresh parsley
- 3 Tbsp. chopped lemon juice
- 2 Tbsp. extra-virgin olive oil
- 3/4 tsp. granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. pine nuts, toasted
- 2 Tbsp. crumbled feta cheese
Directions
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In a 2-quart saucepan, bring the broth to a boil; stir in barley. Reduce heat, cover and simmer 10 minutes or until barley is tender. Remove from heat; let stand, covered, for 5 minutes. Drain well.
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In a large bowl, combine the drained barley, roasted bell peppers, cucumbers, dill and parsley.
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In a small bowl, whisk together the lemon juice, olive oil, sugar, salt and pepper. Drizzle over the barley mixture. Toss to coat. Sprinkle with pine nuts and cheese.
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Serve chilled or at room temperature.