RECIPES: Fall Vegetable-Barley Salad

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½  cup                   Pearled Barley (uncooked volume)

1/3 cup                 Extra Virgin Olive oil

2 cloves                                Garlic – minced

2 Tbs                      Pine Nuts – Toasted

1 each                   Jalapeno – seeded and minced

2 cups                   Choy (Bok, Baby Bok, or Tatsoi) or Napa Cabbage

1-2 each               Tomato – seeded and diced

3 sprigs                 Mint – fresh

1 cup                     Green Onion      – chopped

1 each                   Lime – juiced

2 Tbs                      Parsley – minced

1 cup                     Feta Cheese – crumbled

1 cup                     Cucumber – peeled, seeded and diced

1 each                   Red Onion (small)

3 Tbs                      Red Wine Vinegar

2 Tbs                      Green Olives – chopped

Salt and Pepper to taste


Cook Pearled Barley as per instructions on the package.  Final cooked product should be al dente.                            *Barley cooked is about 4 times the amount of uncooked by both volume and weight.

–          Mix all ingredients together and serve chilled.

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