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Barley Confetti Salad Recipe

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This recipe for Barley Confetti Salad, by , is from family cook book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Salad:

1 c. barley
6 c. water
2 c. cooked fresh corn (about 3 ears)
1 red bell pepper, diced
1 c. diced or thinly sliced carrots
1 c. thinly sliced red cabbage
c. cilantro or fresh basil, minced
c. scallions, minced
c. parsley, chopped for garnish

Dressing:

c. olive oil
2 T. umeboshi vinegar or balsamic
1 sm. clove garlic, minced
1 tsp. dry mustard

Directions:
Directions:
Rinse and drain barley. Add to boiling water and simmer, covered for 40 minutes or until it is just tender, Rinse under cold water and drain well.

In a medium-sized bowl, toss barley with remaining salad ingredients. Combine dressing ingredients, Whisk or shake. Drizzle over the salad, toss, garnish and serve.

To make a complete meal serve with baked tofu, tempeh or fish and a steamed green.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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