Tag Archives: salad

Barley, corn, and roasted red pepper salad

The combination of red pepper and corn equals summer to me. Something about the smooth versus crisp, yellow versus red, sweet and warm versus cool and starchy makes me nostalgic for grilled hamburgers, fire pits, late nights out in the yard and Sunday afternoon lazy get-togethers.

I had barley in my pantry and a hankering for summer, and this is what Google led me to. (Yes, I was inspired by a pregnancy website, but I am not at all pregnant!)  I left out the tomatoes- they’ll have to wait until August.  This will be even better with fresh sweet corn off the cob!

My favorite part of this recipe is the versatility. I scooped it up and inhaled it warm off the stove, picked at it while it was cooling on the counter, and ate it like unashamedly by the bowlful straight out of the fridge.  Warm or cool, this salad is an easy crowd-pleaser.

Barley, corn, and roasted red pepper salad
adapted from What to Expect

Serves 4

*If you’re short on time, you can skip toasting the barley, but the toasting process does really add to the flavor and texture of the dish. Don’t skip if you can help it.

1 medium red bell pepper
1 c. pearl barley
2-1/2 c. chicken broth
1 Tbsp olive oil
1 cup fresh or frozen corn kernels
1/2 cup sliced scallions or diced onion
2 Tbsp lime or lemon juice

First, roast the bell pepper.  Using fire-proof tongs or a long kitchen fork, place bell pepper over a gas flame, or place in an baking dish under a high broiler, and turn until blackened on all sides. Enclose in paper bag or in a covered bowl; let stand 10 minutes. Peel, seed, and dice.

While cooling and prepping the red pepper, toast the barley in a large skillet for about 10 minutes on medium-high, shaking the pan often. Add broth to pan; bring to a boil. Reduce heat to low, cover, and cook 30 minutes or until broth is almost absorbed and barley is tender. Add in oil, diced onion and corn kernels; stir and sautee for 10 minutes.

Once onion is translucent and corn is cooked, fold in the diced red pepper and remove from heat. Allow to cool for 10 minutes at room temperature, then toss with lime or lemon juice. Season with salt and pepper to taste.  Serve warm, at room temperature, or cool.

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Filed under Clean Eating, Side dishes, Spring, Summer, Vegetarian

Tortellini & Artichoke Salad

My wonderful sister-in-law came to visit one hot summer weekend and she was gracious enough to make this salad for us! We served it with smoked ribs, baked beans, and crispy oven-fried potatoes. So good!

I had to run a few other errands while she made it, so I don’t have any fun prep pictures. I’m also guessing on some of the measurements- particularly the dressing. Add a little at a time- you can always add more!

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Tortellini & Artichoke Salad
from Krista McC.

1 bag frozen tortellini
1 6-7.5 oz. jar marinated artichokes
1/2 red pepper
3-4 green onions
1 small jar sliced black olives
4 slices bacon
1 bottle creamy Italian dressing

Cook the tortellini according to the instructions on the packages; drain and set aside to cool. Chop the artichokes into bite-sized pieces. Dice the red pepper and green onion; fry and crumble the bacon. Drain the black olives and cut in half (optional).

In a large bowl, carefully fold all of the ingredients except the dressing with a spatula. Add the dressing a little at a time; fold thoroughly to cover all ingredients. Cover and chilli in the fridge for 2 hours or overnight. Keeps for 4-5 days covered in the fridge.

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Filed under 30 min. or less, Pasta, Summer

Kohlrabi and apple salad

I’m still on the quest to try new foods, and since beets were such a big hit with my tastebuds, I figured that little alien bulbs with leafy greens kohlrabi would be a good next step.

small aliens with wavy green hair

The word kohlrabi supposedly means cabbage-turnip in German (I think I read that on the interest somewhere). It’s got a pleasant crisp and zing, and reminds me of broccoli. These little suckers looked pretty daunting, so I turned to the trusty Googles to help me clean them up but found no definitive guide. I found it easiest to cut off the “tenticles” near the bulb, and then cut off the tough bottom part where green meets white.

kohlrabis, in various stages of undress.

I then proceeded to peel the thick, bitter skin [which can be green or purple (!)] until I had a fragrant, white little bulb smiling up at me. I julienned all 3 of them, along with an apple, and thoughtfully munched on alternating matchsticks of  kohlrabi and apple, tangy and earthy and then sweet and crisp.

I googled again and found this recipe. My julienned pieces found their fate!  Then I ate half the bowl in one setting.

Verdict: Yummy, crispy, fresh, slightly bitter, and certainly unique.  Honestly, I think I prefer a very similar broccoli salad. Though I wonder if half-broccoli, half-kohlrabi in a big batch of this salad might be the perfect side for spicy smoked pork butt when my parents visit next month?

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Kohlrabi Salad
adapted from Dianasaur Dishes

3 medium kohlrabis
1 large apple (I used Gala or Fuju, I think)
4 slices bacon, cooked
1/2 cup fresh peas
1/2 c. heavy cream
2 t. vinegar
2 T. honey

Clean and julienne the kohlrabis and apple. Crumble the bacon; admire the cute little peas. Toss these together in a medium bowl.

In a small bowl, add the cream and vinegar and let it sit for a few minutes. Whisk together, then whisk in the honey. Pour over the other ingredients and toss lightly. Add a little ground black pepper to taste (optional).

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Filed under 30 min. or less, Side dishes, Summer, Vegetables

CE Chicken Salad (Waldorf-style)

I made this up last weekend, and it tasted good, so I’m posting it. No story, mediocre picture… but it’s a great sandwich filler! I took it on the road while I was traveling for work this week, and it was great-  it’s a yummy, no-fuss lunch to keep me filled up and going during a busy day! You can easily add shredded carrots or sliced grapes if that’s your thing. I really like eating this with a layer of spinach leaves on my hub’s homemade whole-wheat bread.

CE Chicken Salad

2-3 cooked chicken breasts: boiled, baked, or grilled! (I baked mine with a little EVOO and S&P)
2 apples
3 medium ribs of celery
2 cups plan low-fat yogurt
1/2 lemon
1/2 c. walnuts
1/3 c. onion
S&P, cayene (optional)

Cube or dice the chicken once it has cooled to whatever size you prefer for chicken salad.  Wash the apples and celery well; dice the apples and onion, slice the celery, and coarsely chop your walnuts. Toss the celery, onion, and walnuts with the chicken in a large mixing bowl.

In a smaller bowl, squeeze out the juice of 1/2 lemon over the diced apple and toss. Add salt & pepper (I am quite liberal with these, but use to taste), cayene, and yogurt; stir with a broad spoon or spatula until creamy. Pour over the chicken mixture and stir to coat.

This can be stored in a tightly-sealed container for up to 5 days. The lemon juice did separate a bit , but a quick stir right before spreading it on bread worked just right.

IMG_1487

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Filed under Chicken, Clean Eating, Main dishes