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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