Live-Well: Barley Supper Salad

6 Servings

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Live-Well: Barley Supper Salad Ingredients

3 c Vegetable stock	1/4 c Vegetable stock
1 c Pearl or pot barley	1/3 c Red wine vinegar
1 Bay leaf	1 tb Dijon mustard
2 Carrots, chopped	2 ts Dried basil
2 Celery stalks, chopped	1 ts Dried thyme
4 Green onions	1/3 c Olive oil
1/2 Sweet green pepper	1/4 c Fresh parsley, chopped
19 oz Canned red kidney beans	Lettuce leaves
DRESSING

Instructions for Live-Well: Barley Supper Salad

In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes. Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender. Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture. Dressing: Whisk together stock, vinegar, mustard, basil and thyme. Whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves. Per Serving: about 330 calories, 9 g protein, 13 g fat, 47 g carbohydrate very high source fibre, good source iron. Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: GreensCuisine: Uncategorized