Sunday, September 27, 2015

Barley, Fennel and Beet Salad

Source: Bon Appetit, June 2014

INGREDIENTS

  • 2 cups cooked barley (from about 2/3 cup dried)
  • 1 thinly sliced fennel bulb
  • 2 thinly sliced small golden beets
  • 1/2 thinly sliced small red onion
  • 1/4 cup chopped toasted almonds
  • 1/4 cup torn fresh mint in a large bowl
  • 1/4 cup olive oil
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • Salt
  • Pepper

PREPARATION

Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.

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