Ingredients
-
4
-
1 1/4
-
1
-
1
-
1 1/2
-
1/4
-
1/2
-
-
1/2
-
-
-
-
-
-
Directions
Vegetable Barley Salad, This is adapted from the monthly Sobeys Our Compliments magazine I did make a couple of changes to suit our palates , Delicious!!! Made have a recipe and used fresh dill and added some green onions I added a little broth while cooking (it was getting dry) but ohhhhhhhhh so good Leftovers are wonderful also in the same day Thank you Made for Zaar Alphabet Tag Game 2010
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Pot, Bring Stock to a Boil. |
|
2
Done
|
Add Barley and Cook on Medium Heat 40 Minutes. |
|
3
Done
|
Drain and Rinse Until Cool. |
|
4
Done
|
in a Large Bowl Place All the Vegetables, Mix in the Vinaigrette Along With Salt and Pepper to Taste. |
|
5
Done
|
Combine With the Barley. |
|
6
Done
|
Salad Can Be Prepared Up to This Point and Stored, Covered in Fridge For 2 Days. |
|
7
Done
|
Sprinkle With Toasted Nuts Just Before Serving. |
