Recipe - Barley Salad

1 pack 11 (oz) quickcooking barley
12 ounce Jar roasted red peppers, cut
Into 1/4" strips
4 ounce Feta cheese, crumbled
2 tablespoon Capers, drained
2 tablespoon Chopped fresh cilantro
2 tablespoon White wine vinegar
2 tablespoon Lemon juice
1 teaspoon Ground cumin
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Olive oil

Cook barley according to package directions; t4ansfer to large bowl. Cool
10 minutes. Add next 4 ingredients; toss gently to combine. In bowl combine
vinegar, lemon juice, cumin, salt and pepper until salt dissolves. Slowly
whisk in oil until thickened. Drizzle over barley mixture; toss gently to
combine.

From "Women's World" Magazine typed by jessann :)
Posted to MMRecipes Digest V5 #010 by "J. Wildes" jessann@texas.net on
Jan 10, 1998