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This
is a recipe I copied out of a magazine many (over ten ) years ago but
never got around to trying until last night. The original recipe didn't
specify to cook the broccoli and cauliflower but since I don't like
either of these vegetables raw, I cooked them. The original recipe also
called for bottled Italian salad dressing but I preferred to make my
own. When you make it yourself, you can control what goes in it.
Barley Vegetable Salad
2 cups water
1 cup uncooked pearled barley
1/4 teaspoon salt
1/4 cup diced green peppers
1/4 cup diced onions
1 14-16oz can stewed tomatoes, well drained and chopped
Heat
the water and salt in a medium saucepan and bring to a boil. Rinse the
barley and drain, then add to the boiling water and stir. Cover and
reduce heat to a simmer. Cook barley until tender and the water has
been absorbed, about 35-45 minutes, stirring occasionally and checking
to make sure it doesn't burn. Transfer cooked barley to a large bowl.
Add green peppers, onions and stewed tomatoes, cover and set aside.
2 cups frozen, chopped broccoli and cauliflower mix
1 cup frozen, sliced carrots
In
medium saucepan, bring several cups of water to a boil. Add the
broccoli/cauliflower mix and carrots and cook until they reach desired
tenderness. Drain well and add to the bowl with the barley and other
vegetables and stir to combine.
Dressing
1/2 cup mayo (or fat-free mayo)
juice of one lemon
1 teaspoon garlic pepper
1/3-1/2 cup grated Parmesan cheese
Sugar or Splenda to taste
Combine
the dressing ingredients in a bowl and whisk together. Pour the
dressing over the salad and stir to combine. Salad can be served hot or
cold. Makes about six servings.
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