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BARLEY SUPPER SALAD
Serves 6
3 cups vegetable stock
1 cup pearl barley
1 bay leaf
2 carrots, chopped
2 stalks celery, chopped
4 green onions
1/2
green pepper
1-19ounce can red kidney beans
Dressing:
1/4 cup
vegetable stock
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried thyme
1/3 cup olive oil
1/4 cup chopped fresh parsley
Combine stock, barley and bay leaf.
Bring to boil; reduce heat, cover and simmer for 40 minutes.
Stir in
carrots and celery; cook for 5 minutes or until stock is absorbed and barley is
tender.
Discard bay leaf; transfer to large bowl. Fluff with fork.
Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley
mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and
thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours
or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.
