Try this Barley Salad with Squash recipe, or contribute your own.
Suggest a better descriptionIn a heavy 2 to 3 quart saucepan heat the vegetable oil; 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 Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:25 -0500 From: Meg Antczak
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Serving Size: 1 Serving (1982g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1037 | ||
Calories from Fat: 118 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.4mg | 2 % | |
Potassium 2619.6mg | 69 % | |
Total Carbohydrate 210.2g | 62 % | |
Dietary Fiber 42.5g | 170 % | |
Sugars, other 167.7g | ||
Protein 31g | 44 % | |
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: 1037
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