YEAH WE GOT THE BARLEY, "SALADS ON" BY DAN-- ENJOY

MEDITERRANEAN BARLEY SALAD FOR “SOUPS ON” by CHEF DAN:


Serves 20

10 Cups water

4 Cups barley

1/4 cup lemon juice or balsamic vinegar

1/3 cup olive oil

1 cup sun- dried tomatoes

6 garlic cloves

1 red onion, finely chopped

1 head cabbage, thinly sliced

2, cups black olives, chopped

4 carrots, shredded

4 cups ham, julienned

Salt and pepper to taste.

DIRECTIONS: (Roast the barley in batches in a dry frying pan until golden brown

1. Bring barley to a boil over medium-high heat.

2. Reduce heat to medium-low, cover and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool.

3. Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and lemon juice in a blender until smooth.

4. Combine cabbage, olives, onion, carrots, ham and 2-tbsp. olive oil in a large bowl and toss slightly to combine. Spoon barley over salad and toss again.

5. Add the vinaigrette and toss once more.

6. Cover, and refrigerate until cold. Stir before serving.



ENJOY DAN. hallelujah