PECAN BARLEY SALAD
A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.
Provided by Roosie
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucpan, boil barley, water, and salt.
- Reduce heat and simmer, covered, until barley is tender.
- While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
- Remove barley from heat and let stand covered for 5 minutes.
- Drain barley in a colander, rinse under cold water and drain well.
- Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.
Nutrition Facts : Calories 307.4, Fat 19.3, SaturatedFat 2.2, Sodium 224.3, Carbohydrate 31.7, Fiber 7.3, Sugar 2.1, Protein 5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #salads #side-dishes #fruit #vegetables #easy #picnic #summer #vegan #vegetarian #nuts #grains #dietary #low-sodium #low-cholesterol #seasonal #healthy-2 #low-in-something #pasta-rice-and-grains #to-go #presentation #served-cold
You'll also love