Try this Barley, Corn, And Cherry Tomato Salad with Basil Dressing recipe, or contribute your own.
Suggest a better descriptionIn a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled. Serves 10 to 12. Gourmet June 1992
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 1 servings | ||
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Calories: 876 | ||
Calories from Fat: 876 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.6g | 130 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 61.7g | ||
Polyunsanturated Fat 27.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 75.5mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.3g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 876
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