Barley, Tomato, And Cucumber Salad With Yogurt Dressing Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Dill-Yogurt Dressing,
BARLEY, TOMATO, AND CUCUMBER
1 cup: Rinsed pearl barley,
Salt,
2 medium: Tomatoes, cut into medium dice
1 medium: Cucumber, peeled, seeded, halved lengthwise, and sliced thin
3 medium: Scallions, sliced thin crosswise
10: Kalamata olives, pitted and sliced thin
Ground black pepper,
Directions:
Make the Dill-Yogurt Dressing in this file.
For the salad, bring 1 quart water to boil in a medium saucepan. Add barley
and 1 teaspoon salt; return to boil and simmer until barley is tender,
about 30 minutes. Drain barley, then transfer to a large nonreactive bowl;
cool slightly. Then add remaining ingredients, including Dill-Yogurt
Dressing, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to combine. Chill.
(Can be covered and refrigerated up to 4 hours.) Serve.
Recipe by Mangia!
Converted by MM_Buster v2.0l.
Source from luhu.jp
For the salad, bring 1 quart water to boil in a medium saucepan. Add barley
and 1 teaspoon salt; return to boil and simmer until barley is tender,
about 30 minutes. Drain barley, then transfer to a large nonreactive bowl;
cool slightly. Then add remaining ingredients, including Dill-Yogurt
Dressing, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to combine. Chill.
(Can be covered and refrigerated up to 4 hours.) Serve.
Recipe by Mangia!
Converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Salad