Tuscan Barley Salad

Tuscan Barley Salad
Photo by Jim Bathie

Ingredients

  • ¼ cup thinly sliced sun-dried tomatoes, packed in water
  • 2 tablespoons olive oil
  • ½ pound fennel bulb, thinly sliced (about 1 cup) and 2 tablespoons chopped fennel fronds
  • 1 navel orange
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • ¼ cup thinly sliced sun-dried tomatoes, packed in water
  • + 14 more ingredients
    • ½ pound fennel bulb, thinly sliced (about 1 cup) and 2 tablespoons chopped fennel fronds
    • 1 navel orange
    • 4 cups cooked pearl barley
    • 4 cups cooked pearl barley
    • 4 cups cooked pearl barley
    • 2 tablespoons olive oil
    • 4 cups cooked pearl barley
    • ½ pound fennel bulb, thinly sliced (about 1 cup) and 2 tablespoons chopped fennel fronds
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • ½ pound fennel bulb, thinly sliced (about 1 cup) and 2 tablespoons chopped fennel fronds
    • 2 tablespoons olive oil
    • ½ cup chopped walnuts
    • ½ cup chopped walnuts

1. Toast walnuts in a nonstick skillet over medium heat, stirring frequently to prevent scorching, about 5 minutes or until fragrant. Transfer walnuts to a plate, and set aside. 2. Use a microplane grater or vegetable peeler ok to remove the zest from the orange (only the colorful skin, not the...

View full recipe at My Recipes

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