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Barley Salad Nicoise

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Source: Cooking at a Glance - Vegetables & Grains

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Active Time:  10 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Makes 3-4 main-dish servings

To present the salad as shown on the cover, leave the green beans whole (trim off the ends). Steam whole beans for 10 minutes, instead of mixing with barley. Serve a cluster of whole beans alongside each portion.

RECIPE INGREDIENTS

For the Dressing:

1/4 cup olive oil or salad oil

1/4 cup white wine vinegar

1 clove garlic, minced

1 tablespoon minced fresh dill or 1 teaspoon dried dillweed, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

For the Salad:

2 cups water

1/3 cup pearl barley

1/2 teaspoon salt

8 ounces green beans, trimmed and cut into 1-inch lengths

7-ounce can solid white tuna, drained and broken into chunks

1 medium tomato, chopped

1/2 cup sliced pitted ripe olives

1/3 cup sliced green onion

Lettuce leaves

1 hard-cooked egg, cut into wedges

Barley Salad Nicoise Recipe at Cooking.com

DIRECTIONS

FOR THE DRESSING:
In a screw-top jar, combine oil, vinegar, garlic, dill or dillweed, 1/4 teaspoon salt, and pepper. Cover and shake well to mix; set aside.

FOR THE SALAD:
In a medium saucepan combine water, uncooked barley, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add beans the last 10 minutes. Drain, if necessary, and let cool.

In a large salad bowl toss together cooked barley, beans, tuna, tomato, olives, and green onion. Shake dressing; drizzle over salad and toss gently to coat. Let stand for 30 minutes before serving. Serve on lettuce-lined plates. Garnish with egg wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes 3-4 main-dish servings

Calories:

309

Fat. Total:

18g

Fiber:

Carbohydrates, Total:

21g

Sodium:

796mg

% Cal. from Fat:

52%

Cholesterol:

74mg

Protein:

17g

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