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Friday, May 29, 2015

Peach-cucumber-barley Salad

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 1 cup pearl barley
  • 1 3/4 cups low sodium vegetable broth
  • water
  • 1 seedless cucumber
  • 2 ripe peaches
  • 1 pint cherry tomatoes
  • 1/2 cup packed fresh basil leaf
  • 2 tablespoons cider vinegar
  • 1 teaspoon vegetable oil
  • salt, to taste
  • pepper, to taste
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 head boston lettuce, leaves separated, washed and dried

Recipe

  • 1 place barley in a 4 qt saucepan. cook on medium heat for 5 minutes, or until toasted, stirring.
  • 2 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 meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
  • 4 pit and chop the peaches.
  • 5 cut the tomatoes into quarters (halve if they are very small).
  • 6 in a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
  • 7 add barley and toss until well coated. allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
  • 8 serve over lettuce leaves.
  • 9 note: i had no basil leaves when i made this again, so used the vinaigrette from fingerling potato salad with honey-thyme vinaigrette, some additional fresh thyme and a little pineapple sage, which worked very well.

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