Barley Salad with Squash

Title: Barley Salad with Squash
Categories: Salad
Yield: 4 Servings

1 c Medium pearl barley
2 c Water
2 Kirby cucumbers
1 md Yellow squash
1 md Zucchini
1/2 c Non-fat mayonnaise
2 tb Tarragon vinegar
1/4 c Chopped fresh dill
Salt and freshly ground
-black peper
1 Jar (1-lb) pickled beets
–or-
2 c Cooked sliced fresh beets)
Watercress for garnish

Date: Wed, 5 Jun 1996 16:13:06 -0700 (PDT)

From: “Tina D. Bell”
Heat a heavy 2 to 3 quart saucepan; add the barley and cook the grain,
stirring constantly, until it smells toasty. Remove the saucepan from the
heat. Averting your face, add the water (it will bubble up furiously)
Return the saucepan to the heat, cover and cook for about 2O to 25 minutes
or until barley has absorbed the liquid and is just tender. Transfer the
barley to a sieve and drain under cold water; pat dry and set aside.

During the time it takes to cook the barley, peel, halve and seed the
cucumbers and cut them into 1/2 inch half moons. Halve and seed the
zucchini and yellow squash, cut them into 1/2 inch half moons and parboil
them for a minute, drain and pat dry.

In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill;
season well with salt and pepper. To the dressing add the cooked barley,
cucumbers and squash and toss well; adjust the seasoning.

On the outside edge of a serving platter, make a ring of drained sliced
pickled beets. Pile the barley salad in the middle and center some
watercress leaves in the middle of the salad. Yield: 4 servings

FATFREE DIGEST V96 #156

From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive, http://www.erols.com/hosey.