Green salads can sometimes feel a little too light, and when left for too long, can end up being limp and soggy. Adding grains and pulses can give your salads some extra heft without being too heavy.

Our Barley and Fresh Herb Salad with Roasted Tomatoes is a party for your tastebuds. Hearty barley, sweet roasted tomatoes, crisp greens, fresh herbs, salty feta and crunchy sunflower seeds keep every bite interesting.

Our Curried Quinoa and Lentil Salad features a warmly spiced mixture of quinoa and red lentils tossed with tender, seasonal greens.

Our Black Bean Hummus is a Tex-Mex inspired twist on a Mediterranean classic. Chickpeas are replaced with black beans, and the dip gets a boost of zest and heat from jalapenos, lime and red pepper flakes.

Barley and Fresh Herb Salad with Roasted Tomatoes

Barley and Fresh Herb Salad with Roasted Tomatoes for ATCO Blue Flame Kitchen for July 11, 2018. Image supplied by ATCO Blue Flame Kitchen

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4 cups water

1 cup pearl barley

4 tbsp canola oil, divided

1 tsp finely chopped garlic

1 tsp liquid honey

2 cups halved grape tomatoes

¼ cup apple cider vinegar

1 tbsp Dijon mustard

½ tsp salt

½ tsp freshly ground pepper

2 cups sliced trimmed snow peas

1 cup chopped fresh Italian parsley

1 cup chopped fresh mint leaves

1 cup crumbled feta cheese

¾ cup sunflower seeds, toasted

Preheat oven to 400°F.

Combine water and barley in a small pot over medium heat. Simmer until barley is tender, about 15 — 20 minutes. Drain and rinse under cold water.

Whisk 2 tbsp oil, garlic and honey together. Spread tomatoes on a parchment paper-lined baking sheet and drizzle with oil mixture. Toss to combine. Bake until tender, about 10 to 15 minutes.

To make dressing, whisk 2 tbsp oil, vinegar, Dijon mustard, salt …read more

Source:: Calgary Herald


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