Recipe Collection
Recipe Collection |
|
Recipe: Tabouleh Salad
Categories: None
Yield: 1 Servings
1 1/2 c Cooked pearl barley (1/2 c.
-- dried)
1/4 c Diced sweet red pepper
1/4 c Diced green pepper
1/4 c Diced cucumber
3 tb Chopped scallion
3 tb Chopped parsley
1/4 c Diced seeded plum tomatoes
4 tb Tomato Juice Salad Dressing
-- (I use Lemon Juice
-- instead.
-- I don't care for the
-- Tomato
-- Juice Dressing)
Fresh ground black pepper
Have been using recipes from "Dr. Berger's Immune Power Diet" exploring the possibility that my childhood food allergies haven't subsided but at age 50 are just expressing themselves differently. Here are some of the barley recipes. Cooked barley instead of oatmeal for breakfast. With fresh peaches just now coming into the farmers market their addition to a bowl of hot barley is great. No need to add anything else.
Place all ingredients in a bowl, toss and season to taste. Chill for at least 1 hour. Stir once. Tabouleh Salad can be chilled for up to 2 days. Posted to fatfree digest V97 #171 by PriceBooks@aol.com on Aug 6, 1997
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|