Sugar Snap Pea and Barley with Lemon Olive Oil Salad Recipe
Health Barley salad
Sugar Snap Pea and Barley with Lemon Olive Oil Salad Recipe
Ingredients:
-2 cups water
-4 tablespoons Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1 cup quick-cooking barley
-8 ounces sugar snap peas, trimmed and sliced into matchsticks
-1/2 cup chopped fresh flat-leaf parsley
-1/4 cup finely chopped red onion
-3/4 teaspoon salt
-1/4 teaspoon freshly ground pepper
Directions:
1. Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
2. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, lemon infused extra virgin olive oil, salt and pepper and toss to combine.
Sonoma Farm
July 2011
Related products
-
Tart Apple and Brussels Sprout Cole Slaw with Olive Oil Recipe
Read more -
Panzanella Tomato, Bread Salad with Traditional Barrel Aged Balsamic Recipe
Rated 4.90 out of 5Read more -
Asparagus with Parmigiano, Pine Nuts and Infused Lemon Olive Oil Recipe
Rated 5.00 out of 5Read more -
Dijon Mustard, Balsamic, Blood Orange Olive Oil and Roasted Turkey Breast Salad Recipe
Read more
You must be logged in to post a review.
Reviews
There are no reviews yet.