Barley Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 347. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 1/4 cups chicken broth
- 1 cup quick-cooking barley
- 1/2 cup shredded carrot
- 1/4 cup snipped parsley
- 2 tablespoons water
- 2 tablespoons salad oil
- 2 tablespoons lemon juice
- 1 1/2 teaspoons fresh snipped basil or 1/2 teaspoon dried basil, crushed
- 1/2 cup chopped peanuts or cashews, or toasted slivered almonds
Instructions
- In a saucepan combine chicken broth and barley. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or till liquid is absorbed.
- In a mixing bowl combine barley, carrot, and parsley. For dressing, in a screw-top jar combine water, salad oil, lemon juice, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and shake well. Pour dressing over barley mixture. Toss to coat. Cover and chill for 4 to 24 hours. Stir in nuts before serving.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Barley salad - Ensalada de cebada - Amanida de civada (6797650378).jpg" by Lablascovegmenu from London; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Barley_salad_-_Ensalada_de_cebada_-_Amanida_de_civada_(6797650378).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.