Lynn from Fargo Ografmorffig > wrote in

on May Sat 2009 pm

>
> I doubled this, used 3 bags of mixed romaine and raddicio. Used half
> oregano and half basil (dry). Added a green pepper with the red
> pepper.
> Recipe By ¶ÿ ¶ÿ :adapted by Carol Peterson ƒ ùServing Size ¶ÿ: 0 ¶ÿ ¶ÿ
> Preparation Time :0:00 ƒ ùCategories ¶ÿ ¶ÿ: Salads/Dressings
> ¶ÿ Amount ¶ÿMeasure ¶ÿ ¶ÿ ¶ÿ Ingredient -- Preparation Method ƒ
> ù-------- ¶ÿ------------ ¶ÿ-------------------------------- ƒ ù¶ÿ 2 ¶ÿ
> ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ cups ¶ÿchicken broth ƒ ù¶ÿ 1 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ
> ¶ÿcup ¶ÿpearl barley ƒ ù¶ÿ ¶ÿ ¶ÿ1/2 ¶ÿ ¶ÿ ¶ÿ ¶ÿmedium ¶ÿred bell
> pepper -- cut in thin strips ƒ ù¶ÿ 2 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿwhole ¶ÿgreen
> onions -- thinly sliced ƒ ù¶ÿ 2 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ Roma
> tomatoes -- cut in eighths ƒ ù¶ÿ ¶ÿ ¶ÿ1/2 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ cup ¶ÿpitted
> black olives -- sliced ƒ ù¶ÿ 4 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ cups ¶ÿromaine
> lettuce -- torn ƒ ù¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ---Dressing---
> ƒ ù¶ÿ 3 ¶ÿ ¶ÿ ¶ÿ ¶ÿtablespoons ¶ÿolive oil ¶ÿ 3 ¶ÿ ¶ÿ ¶ÿ ¶ÿtablespoons
> ¶ÿlemon juice ƒ ù¶ÿ 1 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ garlic clove --
> pressed ƒ ù¶ÿ ¶ÿ ¶ÿ1/2 ¶ÿ ¶ÿ ¶ÿteaspoon ¶ÿdried oregano ƒ ù¶ÿ ¶ÿ ¶ÿ1/4
> ¶ÿ ¶ÿ ¶ÿteaspoon ¶ÿsalt ƒ ù¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ fresh
> ground black pepper -- to taste ƒ ù¶ÿ ¶ÿ ¶ÿ1/2 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ cup
> ¶ÿfeta cheese -- crumbled Combine chicken broth and barley. ¶ÿBring to
> a boil, cover, and simmer for 40 minutes until tender. Refrigerate
> until cool. ¶ÿPrepare vegetables and place into a large salad bowl.
> Add cooled barley. Whisk ƒ ùdressing ingredients together. Drizzle
> dressing on top, and toss. Top ƒ ùwith feta cheese.
>
>

Your version came up weird to me; so I reposted with my version.

@@@@@ Now You're Cooking! Export Format

Greek Barley Salad

salads/dressings

2 cups chicken broth
1 cup pearl barley
1/2 medium red bell pepper; cut in thin strips
2 whole green onions; thinly sliced
2 Roma tomatoes; cut in eighths
1/2 cup pitted black olives; sliced
4 cups romaine lettuce; torn
---Dressing---
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove; pressed
1/2 teaspoon dried oregano
1/4 teaspoon salt
fresh ground black pepper; to taste
1/2 cup feta cheese; crumbled

Combine chicken broth and barley. Bring to a boil, cover, and simmer
for 40 minutes until tender. Refrigerate until cool. Prepare
vegetables and place into a large salad bowl. Add cooled barley. Whisk
dressing ingredients together. Drizzle dressing on top, and toss. Top
with feta cheese.

Cuisine:
"Greek"
Source:
"Alberta Barley Commission"

Notes: adapted by Carol Peterson

Yield: 0 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan