Barley salad with squash(mf)

 
                       Barley Salad With Squash (Mf)
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW # MF6709
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Rice/Grain-Sal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    vegetable oil
    1      cup           medium pearl barley
    2      cups          water
    2                    kirby cucumbers
    1      medium        yellow squash
    1      medium        zucchini
      1/2  cup           mayonnaise
                         --regular or low fat
    2      tablespoons   tarragon vinegar
      1/4  cup           chopped fresh dill
                         salt and freshly ground black peper
    1      pound         jar pickled beets
                         --or 2c cooked sliced fresh beets
                         watercress for garnish
 
 In a heavy 2 to 3 quart saucepan heat the vegetable oil; add the barley and
 cook the grain, stirring constantly, until it smells toasty. Remove the
 saucepan from the heat. Averting your face, add the water (it will bubble
 up furiously) Return the saucepan to the heat, cover and cook for about 2O
 to 25 minutes or until barley has absorbed the liquid and is just tender.
 Transfer the barley to a sieve and drain under cold water; pat dry and set
 aside.
 
 During the time it takes to cook the barley, peel, halve and seed the
 cucumbers and cut them into 1/2 inch half moons. Halve and seed the
 zucchini and yellow squash, cut them into 1/2 inch half moons and parboil
 them for a minute, drain and pat dry.
 
 In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill;
 season well with salt and pepper. To the dressing add the cooked barley,
 cucumbers and squash and toss well; adjust the seasoning.
 
 On the outside edge of a serving platter, make a ring of drained sliced
 pickled beets. Pile the barley salad in the middle and center some
 watercress leaves in the middle of the salad.
 
 Yield: 4 servings 
 
 Busted  by Gail Shermeyer  on Jun 22, 1997
 
 
 
 
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