Friday, May 23, 2008

barley greek salad and my own super easy salad

So we went from winter-like weather to midsummer-like weather and back to chilly weather in the matter 0f just a few days. That's Utah for you and no surprise to those who've lived here for a good 7+ years! But that small taste of summer got me craving salads, so today's food for thought friday has a yummy Barley Greek Salad (my friend's recipe) and then my own concoction I threw together the other night. Both are pretty dang healthy and pretty darn yummy!

Barley Greek Salad
2 c vegetable broth
1 c uncooked quick barley
3/4 c chopped red pepper
3/4 c chopped cucumber
3/4 c chopped tomato
1/4 c shopped red onion
3 T sliced olives
3 T lemon juice
1 T olive oil
1/2 tsp oregano
1/4 tsp pepper
1/8 tsp salt
1 tsp minced garlic
2/3 c feta cheese
4 Romaine leaves

Cook barley in vegetable broth. Cool. Combine cooled barley with vegetables. Mix remaining ingredients (excluding feta cheese and lettuce) for dressing. Toss dressing with barley and vegetables. Toss feta cheese in just before serving on Romaine leaves. Makes about 4 servings.

Emily's Quick & Easy Italian Salad*
1 cucumber, peeled, sliced and halved or quartered
2-3 tomatoes, sliced and halved or quartered
1 green (or yellow to add color) bell pepper, sliced
1 pkg mini mozzarella balls or 1/2 of one large mozzarella ball diced in large chunks
1 can medium olives
1/2 small red onion, diced (optional)
4-5 fresh basil leaves, chiffinade
Italian salad dressing

Toss cucumber, tomato, bell pepper, mozzarella, olives and onion together in a larger bowl. Add just enough Italian dressing to coat. Add basil and toss. Serve immediately or refrigerate until ready to serve.

* Okay, not sure it's officially Italian but it sure seems like it is!
Summer afternoon - Summer afternoon... the two most beautiful words in the English language. --Henry James (1843-1916)

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