Barley Salad With Squash
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Barley Salad With Squash
  Barley    Salad    Squash  
Last updated 6/12/2012 1:07:12 AM. Recipe ID 33065. Report a problem with this recipe.
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      Title: Barley salad with squash
 Categories: Salad
      Yield: 4 Servings
 
      1 c  Medium pearl barley
      2 c  Water
      2    Kirby cucumbers
      1 md Yellow squash
      1 md Zucchini
    1/2 c  Non-fat mayonnaise
      2 tb Tarragon vinegar
    1/4 c  Chopped fresh dill
           Salt and freshly ground
           -black peper
      1    Jar (1-lb) pickled beets
           --or-
      2 c  Cooked sliced fresh beets)
           Watercress for garnish
 
  Date: Wed, 5 Jun 1996 16:13:06 -0700 (PDT)
  
  From: "Tina D. Bell"  Heat a heavy 2 to 3
  quart saucepan; add the barley and cook the grain, stirring
  constantly, until it smells toasty. Remove the saucepan from the
  heat. Averting your face, add the water (it will bubble up furiously)
  Return the saucepan to the heat, cover and cook for about 2O to 25
  minutes or until barley has absorbed the liquid and is just tender.
  Transfer the barley to a sieve and drain under cold water; pat dry
  and set aside.
  
  During the time it takes to cook the barley, peel, halve and seed the
  cucumbers and cut them into 1/2 inch half moons. Halve and seed the
  zucchini and yellow squash, cut them into 1/2 inch half moons and
  parboil them for a minute, drain and pat dry.
  
  In the bottom of a mixing bowl combine the mayonnaise, vinegar and
  dill; season well with salt and pepper. To the dressing add the
  cooked barley, cucumbers and squash and toss well; adjust the
  seasoning.
  
  On the outside edge of a serving platter, make a ring of drained
  sliced pickled beets. Pile the barley salad in the middle and center
  some watercress leaves in the middle of the salad. Yield: 4 servings
  
  FATFREE DIGEST V96 #156
  
  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM




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Recipe ID 33065 (Apr 03, 2005)

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