Recipe - Barley Salad With Squash

1 cup Medium pearl barley
2 cup Water
2 Kirby cucumbers
1 md Yellow squash
1 md Zucchini
One half cup Nonfat mayonnaise
2 tablespoon Tarragon vinegar
One fourth cup Chopped fresh dill
Salt and freshly ground
black peper
1 Jar (1lb) pickled beets
or
2 cup Cooked cut or sliced up fresh beets)
Watercress for garnish

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

From: "Tina D. Bell" tdbell@altair.csustan.edu
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 One half inch half moons. Halve and seed the
zucchini and yellow squash, cut them into One half 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 cut or sliced up
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.