Cold barley salad with pomelo, pomegranate, cashews, and shiso.
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This is a simple and beautiful salad made with pomegranate seeds and feta cheese.
Top with red onion, walnuts, feta, and sprouts.
Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
You can have Cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Cold barley salad with pomelo, pomegranate, cashews, and shiso
- You need 1/2 cup of or so of cold barley (actually Job’s tears in this case but same thing for these purposes).
- Prepare 1/2 cup of chopped pomelo.
- You need 1/4 cup of or so of pomegranate seeds.
- Prepare 1/3 cup of chopped and toasted cashews.
- Prepare 2 of shiso leaves, chopped up.
- You need 1 of small shallot, finely minced.
- You need 1 of slug of olive oil (say, a tsp or so).
- You need 1 of healthy squeeze of fresh lemon juice.
- You need to taste of Salt,.
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.
This salad has as a few special touches that really raise its flavour profile: grapes that sauteed with olive oil, sesame oil, garlic, pine nuts until soft and fragrant; and a vibrant shiso dressing.
step by step Cold barley salad with pomelo, pomegranate, cashews, and shiso
- 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..
- Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together..
Chinese New Year chicken and pomelo salad with a sweet plum dressing.
I used to buy turkey salad from a local deli until I experimented and came up with this recipe myself.
It’s even better than the store-bought kind.—Connie Laux, Englewood, Ohio.
In a bowl, mix mayonnaise, yogurt and mustard.
Add turkey, grapes, celery, cashews and green onions; toss to coat.
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