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Warm Barley Salad
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Description
A warm and hearty barley salad with tender beef that is both very filling and healthy. Gorgonzola cheese is added to the warm barley melting slightly and adding a luscious creamy texture to the dish.
Ingredients
- 4 cups Beef Broth
- 1-½ cup Medium Pearled Barley
- ½ cups Chopped Onion
- ½ cups Chopped Red Bell Pepper
- 1-½ teaspoon Minced Garlic
- 1 teaspoon Cilantro
- 2 teaspoons Parsley
- ½ teaspoons Dry Mustard Powder
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 4 ounces, weight Gorgonzola Cheese Crumbles
- 12 ounces, weight Thinly Sliced Cooked Beef
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Balsamic Vinaigrette Dressing
Preparation
1. Bring beef broth to boil, add barley, reduce to a simmer, cook 35 minutes
2. Pour barley into a bowl (it’s okay if it still has a little bit of liquid on it).
3. Add onion, pepper, garlic, cilantro, parsley, mustard, salt and pepper.
4. Stir in cheese.
5. Stir in beef strips
6. Make dressing by mixing the red wine vinegar with the balsamic vinaigrette.
7. Pour the dressing onto the salad and stir to combine.
8. Refrigerate overnight. You can then reheat when ready to serve otherwise, serve promptly.
Nutritional information per serving (based on my ingredients):
Calories: 228
Fat: 6
Cholesterol: 360
Sodium: 477
Carbohydrates: 29
Fiber: 4
Protein: 19
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*I like to use John Soules Angus Beef Fajita Strips, they are precooked and come in a bag. I usually get them at Wal-Mart, but feel free to cook your own!
**My favorite brand is Maple Groves Farms Fat Free Balsamic Vinaigrette, it works great on salads, as a marinade and in all kinds of sauces
More Recipes from Kristi Evans Lenz
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