Best Walnut Mushroom And Barley Salad Sheila Recipes

Mushroom and Walnut Salad image

Provided by threeovens

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups sliced mushrooms (preferably white button or cremini mushrooms)
1/2 cup walnut pieces
2/3 cup sour cream
1/2 cup green onion, minced
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon fresh ground black pepper
8 -12 boston lettuce leaves, washed and dried

Steps:

In a bowl, combine mushrooms, walnuts, sour cream, green onions, lemon juice, salt, and pepper; cover and refrigerate until serving.
To serve, arrange lettuce leaves to form a nest in 4 serving bowls; spoon mushroom salad into lettuce and serve.

Mushroom Barley Salad image

Provided by SheenaK

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup pearl barley
2 1/4 cups water
1/4 teaspoon salt
2 carrots, diced
3 cups white mushrooms, Thinly sliced
3 green onions, sliced
1/2 cup red pepper, diced
1/2 cup corn
1/2 cup celery, diced
1/4 cup parsley, miced
1/3 cup cider vinegar
1/3 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a dry frying pan on medium heat put in barley for approximately 3-10 min until it gets a beige color.
Then in a medium sauce pan bring barley, water and salt to a boil. Cover reduce heat and simmer until barley is barely tender about 25 minute.
At 20 min with a fork stir in carrots. Cover for the remaining time (5 min) until water is mostly absorbed is squeaky tender and carrots crisp but tender.
Check near end of cooking time to see if pot needs more boiling water.
Drain in a sieve.
Dressing:.
In a large bowl, whisk together vinegar, oil, mustard. Basil, salt and pepper.
Add barley and carrots and toss with a fork to mix.
Make ahead. Cover and refrigerate for up to 1 day.
Next day add mushrooms, green onions, red pepper, corn, celery and parsley toss to combine.