Recipe: Yummy Cold barley salad with pomelo, pomegranate, cashews, and shiso

Cold barley salad with pomelo, pomegranate, cashews, and shiso. Dark greens, roasted vegetables, and citrus fruits of all colors and stripes are the real players in January and February. They make salads that are both hearty and flavorful. Add chopped avocado and tomato to the barley with pomegranate, chopped onion, chopped mint leaves, lemon juice and extra virgin olive oil.

Cooking the barley right in the broth gives this salad an extra flavor boost right from the start. Lemon and parsley give it a bright, fresh note to contrast the rich flavor from Stir the barley, cucumber, red pepper, cheese, olives and green onions in a large bowl. Add the lemon juice mixture and toss to coat. You can have Cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Cold barley salad with pomelo, pomegranate, cashews, and shiso

1. 🢂 1/2 cup of or so of cold barley (actually Job's tears in this case but same thing for these purposes).
2. 🢂 1/2 cup of chopped pomelo.
3. 🢂 1/4 cup of or so of pomegranate seeds.
4. 🢂 1/3 cup of chopped and toasted cashews.
5. 🢂 2 of shiso leaves, chopped up.
6. 🢂 1 of small shallot, finely minced.
7. 🢂 1 of slug of olive oil (say, a tsp or so).
8. 🢂 1 of healthy squeeze of fresh lemon juice.
9. 🢂 to taste of Salt,.

A delicious warming salad for the winter with bright flavours and colours to cheer you up. Drain the barely and give it a rinse under cold water. The nuttiness of the pearled barley and pine nuts contrasts with the sweet apples and pomegranate seeds in this tasty side dish. The salad (without the pine nuts) can be refrigerated overnight.

instructions Cold barley salad with pomelo, pomegranate, cashews, and shiso

1. Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it..
2. Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together..
3. Eat..

Bring the salad to room temperature before serving. Learn how to make hearty and comforting roasted cauliflower salad with pomegranate with this As soon as winter hits, many cooks abandon salads and head straight for warm and hearty stews. Instead of crisp, chilled lettuce and cucumber, use warm, roasted veggies for the perfect cold weather. Pomelos are the sweeter, peppery ancestor of the grapefruit. This salad was the prevailing crowd-pleaser at our recent Lunar New Year party.