Tuscan Barley Salad

Tuscan Barley Salad
Photo by Jim Bathie

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network