Name: Barley, Tomato, and Cucumber Salad with Yogurt Dressing
Ingredients: Dill-Yogurt Dressing; 1 c Rinsed pearl barley; Salt; 2 md Tomatoes; cut into medium dice; 1 md Cucumber; peeled, seeded, halved lengthwise, and sliced thin; 3 md Scallions; sliced thin crosswise; 10 Kalamata olives; pitted and sliced thin; Ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains		Salad	6	Servings

INGREDIENTS

		Dill-Yogurt Dressing
1	c	Rinsed pearl barley
		Salt
2	md	Tomatoes; cut into medium dice
1	md	Cucumber; peeled, seeded, halved lengthwise, and sliced thin
3	md	Scallions; sliced thin crosswise
10		Kalamata olives; pitted and sliced thin
		Ground black pepper

INSTRUCTIONS

BARLEY, TOMATO, AND CUCUMBER
Make the Dill-Yogurt Dressing in this file.
For the salad, bring 1 quart water to boil in a medium saucepan. Add barley
and 1 teaspoon salt; return to boil and simmer until barley is tender,
about 30 minutes. Drain barley, then transfer to a large nonreactive bowl;
cool slightly. Then add remaining ingredients, including Dill-Yogurt
Dressing, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to combine. Chill.
(Can be covered and refrigerated up to 4 hours.) Serve.
Recipe by Mangia!
Converted by MM_Buster v2.0l.

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