Ingredients
-
1
-
1 3/4
-
-
1
-
2
-
1
-
1/2
-
2
-
1
-
-
-
1
-
1
-
-
Directions
Peach-Cucumber-Barley Salad, From Good Housekeeping, 8/11 This main dish salad uses both barley and chickpeas, which makes a very satisfying meal I think some chopped scallion is a nice addition I cook my own chickpeas from dried, less sodium and a superior flavor, I feel , This had a lovely flavor that was better than the sum of its parts I seem to have run out of barley, but used kasha (buckwheat) and it was just as good!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Barley in a 4 Qt Saucepan. Cook on Medium Heat For 5 Minutes, or Until Toasted, Stirring. |
|
2
Done
|
Stir in the Broth and Water, Bring to a Boil, Reduce Heat, Cover and Simmer For 35 Minutes or Until Tender. Drain If Necessary, and Set Aside to Cool Slightly. |
|
3
Done
|
Meantime, Scoop Out and Discard the Seed Cavity of the Cucumber, Then Cut It Up Into 1/4 in Pieces. |
|
4
Done
|
Pit and Chop the Peaches. |
|
5
Done
|
Cut the Tomatoes Into Quarters (halve If They Are Very Small). |
|
6
Done
|
in a Large Bowl, Whisk Together the Vinegar, Oil and 1/4 Tsp Salt. |
|
7
Done
|
Add Barley and Toss Until Well Coated. Allow to Cool, Then Add the Cucumbers, Peaches, Tomatoes, and Chickpeas, Tossing Until Well Combined. |
|
8
Done
|
Serve Over Lettuce Leaves. |
|
9
Done
|
Note: I Had No Basil Leaves When I Made This Again, So Used the Vinaigrette from Recipe #460660, Some Additional Fresh Thyme and a Little Pineapple Sage, Which Worked Very Well. |
