| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads, Jaw |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
11 (oz) quick-cooking barley |
| 12 |
oz |
Jar roasted red peppers, cut |
|
|
Into 1/4" strips |
| 4 |
oz |
Feta cheese, crumbled |
| 2 |
tb |
Capers, drained |
| 2 |
tb |
Chopped fresh cilantro |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Cook barley according to package directions; t4ansfer to large bowl. Cool
10 minutes. Add next 4 ingredients; toss gently to combine. In bowl combine
vinegar, lemon juice, cumin, salt and pepper until salt dissolves. Slowly
whisk in oil until thickened. Drizzle over barley mixture; toss gently to
combine.
From "Women's World" Magazine typed by jessann :)
Posted to MM-Recipes Digest V5 #010 by "J. Wildes" <jessann@texas.net> on
Jan 10, 1998
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