Ingredients
-
-
5
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1
-
2
-
1
-
1/2
-
-
1
-
1
-
3/4
-
1/4
-
1/4
-
1 1/4
-
1
-
Directions
Edamame and Barley Salad, Cooking Light September 2006 , I loved this salad but my husband was not as keen on it I cooked my barley in broth with a little ground peeper added, so I left out the added salt in the salad part I also do not care for mint so I omitted that ingredient I had some corn and grape tomatoes that needed to be used up so I added those to the salad I thought this had lots of flavour and it is healthy as well Thanks for the recipe , I love this! It fits the requirements for Core (a Weight Watchers plan) and it’s just absolutely delicious I made several substitutions to the recipe because it was late and I didn’t want to go to the store Since I was out of lemon, used a little bit of rice wine vinegar for the acidity in the dressing used roasted red pepper instead of fresh While I love onions, my fella does not (it’s a texture thing) I added onion powder and a can of diced water chestnuts, instead No mint or cilantro in the house so I added a bit of garlic for additional flavor Ha! I see there were more adaptations than I originally thought I’m sure the basic recipe is excellent but I loved my version
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Steps
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1
Done
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To Prepare Dressing, Combine First 5 Ingredients in a Medium Bowl, Stirring With a Whisk Until Blended; Set Aside. |
|
2
Done
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to Prepare Salad, Cook Barley According to Package Directions, Omitting Salt and Fat. Combine Cooked Barley, Bell Pepper, Red Onion, and the Remaining Ingredients in a Large Bowl, Tossing Well to Combine. |
|
3
Done
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Add the Dressing, and Toss Gently to Coat Evenly. Let Stand 15 Minutes. |
