Tuesday, March 20, 2012

Barley Salad with Grapes and Walnuts

I borrowed this recipe from Weight Watchers. The main thing i changed was the nut - i used Walnuts, the recipe called for Pecans. I'm sure either would work.  OH- i didn't have tarragon, so i skipped that. 

Barley Salad with Grapes and Walnuts
PointsPlus® Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Easy

Cooked barley has a lovely nutty flavor and wonderful firm texture, making it a perfect grain for side dishes.

1 3/4 cup(s) water, plus 2 Tbsp water
1/2 tsp kosher salt
3/4 cup(s) uncooked barley, pearl variety
2 Tbsp olive oil, extra virgin
1 Tbsp vinegar
2 tsp honey
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1 1/2 cup(s) grapes, seedless, halved (or quartered if large)
1/2 cup(s) uncooked radicchio, thinly sliced
1/2 cup(s) uncooked scallion(s), chopped
1 Tbsp fresh tarragon, minced
2 Tbsp chopped walnuts, toasted

1. Bring water and salt to a boil in a small saucepan; stir in barley, reduce heat to low and simmer, covered, until barley is tender but chewy and water is absorbed, about 45 minutes. Transfer to a medium bowl and fluff with a fork; allow to cool to room temperature.
2. In a small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper.
3. When barley is cool, gently stir in grapes, radicchio, scallions and tarragon. Drizzle dressng over salad; toss thoroughly to coat. Garnish with walnuts. Yields about 3/4 cup per serving.

This dish can be prepared up to one day ahead but be sure to garnish with walnut just before serving.
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