Barley Salad With Mustard Dressing

This recipe is best with:

 

Ingredients:

  • 3 cups vegetable stock

  • 1 cup Pearl or pot barley

  • 1 Bay leaf

  • 2 Carrots, chopped

  • 2 Celery stalks, chopped

  • 4 Green onions

  • 1/2 Sweet green pepper

  • 19 oz Canned red kidney beans

Preparation:
In a large saucepan, over high heat, bring 1 1/2 quarts water to a boil. Add the kidney beans,
green and wax beans. Cook for 8 minutes or until just tender. Drain and rinse with cold water.
Shake off excess water. Transfer to a large bowl. Add the barley, green onions, green pepper
and celery, and other ingredients. Toss lightly.

DRESSING

  • 1/4 cup Vegetable stock

  • 1/3 cup Red wine vinegar

  • 1 tb Cape Culinary Apricot & chilli mustard

  • 2 ts Cape Culinary basil

  • 1 ts Cape Culinary thyme

  • 1/3 cup Olive oil

  • 2 tb Cape Culinary parsley

  • Chopped Lettuce leaves
     

Serve as a side dish with fish or venison.

Enjoy