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Confetti Barley Salad
Yield: 4 Servings
4 c water
1 c dry pearl barley
1/3 c dijon mustard
1/3 c olive oil
1/4 c red wine vinegar
2 tb parsley, chopped
2 ts rosemary chopped / 1/2 ts dry
2 ts orange peel, grated
1 ts sugar
1 1/2 c red, green or yellow peppers
1/2 c green onions, onions
1/2 c pitted ripe olives, sliced
In 3 quart saucepan, over medium heat, heat water and barley to a
boil, reduce heat. Cover; simmer for 45 to 55 minutes or until
tender. Drain and cool.
In a small bowl, whisk mustard, oil, vinegar, parsley, orange peel
and sugar until blended, set aside.
In a large bowl, combine barley, bell peppers, green onions and
olives. Stir in mustard dressing, tossing to coat well. Chill
several hours to blend flavors. To serve, spoon barley mixture
onto serving platter, garnish with rosemary and orange and tomato
slices.
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Barley 01