Thread: Took Damsel's Greek Barley Salad to a Bar Mitzvah this morning

On Sat, 2 May 2009 15:11:40 -0700 (PDT), Lynn from Fargo
<[email protected]> wrote:

>Attack of the Bagel Lancers. They inhaled it! Good Stuff.

I'm so glad that people liked it! My best wishes to the bar mitzvah
boy.

Carol

--
Change "invalid" to James Bond's agent number to reply.

Damsel in dis Dress wrote:
> On Sat, 2 May 2009 15:11:40 -0700 (PDT), Lynn from Fargo
> <[email protected]> wrote:
>
> >Attack of the Bagel Lancers. They inhaled it! Good Stuff.
>
> I'm so glad that people liked it! My best wishes to the bar mitzvah
> boy.
>
> Carol

please share the greek barley salad recipe...please.

harriet & critters in azusa, ca (everything from a to z in the
usa...or so they tell me)

On May 2, 6:51Â*pm, "mequeenbe.nospam" <quee...@earthlink.net> wrote:
> Damsel in dis Dress wrote:
>
> > On Sat, 2 May 2009 15:11:40 -0700 (PDT), Lynn from Fargo
> > <lynng...@i29.net> wrote:
>
> > >Attack of the Bagel Lancers. Â*They inhaled it! Â*Good Stuff.
>
> > I'm so glad that people liked it! Â*My best wishes to the bar mitzvah
> > boy.
>
> > Carol
>
> please share the greek barley salad recipe...please.
>
> harriet & critters in azusa, ca (everything from a to z in the
> usa...or so they tell me)

I doubled this, used 3 bags of mixed romaine and raddicio. Used half
oregano and half basil (dry). Added a green pepper with the red
pepper.
Recipe By Â* Â* :adapted by Carol Peterson 
Serving Size Â*: 0 Â* Â*
Preparation Time :0:00 
Categories Â* Â*: Salads/Dressings
Â* Amount Â*Measure Â* Â* Â* Ingredient -- Preparation Method 
--------
Â*------------ Â*-------------------------------- 
Â* 2Â* Â* Â* Â* Â* Â* Â*
cups Â*chicken broth 
Â* 1 Â* Â* Â* Â* Â* Â* Â* Â*cup Â*pearl barley 
Â* Â* Â*1/2 Â*
Â* Â* Â*medium Â*red bell pepper -- cut in thin strips 
Â* 2 Â* Â* Â* Â* Â* Â*
Â*whole Â*green onions -- thinly sliced 
Â* 2 Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* Roma
tomatoes -- cut in eighths 
Â* Â* Â*1/2 Â* Â* Â* Â* Â* cup Â*pitted black
olives -- sliced 
Â* 4 Â* Â* Â* Â* Â* Â* Â* cups Â*romaine lettuce -- torn 
Â* Â*
Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* ---Dressing--- 
Â* 3 Â* Â* Â* Â*tablespoons Â*olive oil
Â* 3 Â* Â* Â* Â*tablespoons Â*lemon juice 
Â* 1 Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* garlic
clove -- pressed 
Â* Â* Â*1/2 Â* Â* Â*teaspoon Â*dried oregano 
Â* Â* Â*1/4 Â* Â*
Â*teaspoon Â*salt 
Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* fresh ground black pepper --
to taste 
Â* Â* Â*1/2 Â* Â* Â* Â* Â* cup Â*feta cheese -- crumbled
Combine chicken broth and barley. Â*Bring to a boil, cover, and simmer
for 40 minutes until tender. Refrigerate until cool. Â*Prepare
vegetables and place into a large salad bowl. Add cooled barley.
Whisk 
dressing ingredients together. Drizzle dressing on top, and
toss. Top 
with feta cheese.

Lynn from Fargo Ografmorffig <[email protected]> wrote in
news:[email protected]
on May Sat 2009 pm

>
> I doubled this, used 3 bags of mixed romaine and raddicio. Used half
> oregano and half basil (dry). Added a green pepper with the red
> pepper.
> Recipe By ¶ÿ ¶ÿ :adapted by Carol Peterson ƒ ùServing Size ¶ÿ: 0 ¶ÿ ¶ÿ
> Preparation Time :0:00 ƒ ùCategories ¶ÿ ¶ÿ: Salads/Dressings
> ¶ÿ Amount ¶ÿMeasure ¶ÿ ¶ÿ ¶ÿ Ingredient -- Preparation Method ƒ
> ù-------- ¶ÿ------------ ¶ÿ-------------------------------- ƒ ù¶ÿ 2 ¶ÿ
> ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ cups ¶ÿchicken broth ƒ ù¶ÿ 1 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ
> ¶ÿcup ¶ÿpearl barley ƒ ù¶ÿ ¶ÿ ¶ÿ1/2 ¶ÿ ¶ÿ ¶ÿ ¶ÿmedium ¶ÿred bell
> pepper -- cut in thin strips ƒ ù¶ÿ 2 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿwhole ¶ÿgreen
> onions -- thinly sliced ƒ ù¶ÿ 2 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ Roma
> tomatoes -- cut in eighths ƒ ù¶ÿ ¶ÿ ¶ÿ1/2 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ cup ¶ÿpitted
> black olives -- sliced ƒ ù¶ÿ 4 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ cups ¶ÿromaine
> lettuce -- torn ƒ ù¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ---Dressing---
> ƒ ù¶ÿ 3 ¶ÿ ¶ÿ ¶ÿ ¶ÿtablespoons ¶ÿolive oil ¶ÿ 3 ¶ÿ ¶ÿ ¶ÿ ¶ÿtablespoons
> ¶ÿlemon juice ƒ ù¶ÿ 1 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ garlic clove --
> pressed ƒ ù¶ÿ ¶ÿ ¶ÿ1/2 ¶ÿ ¶ÿ ¶ÿteaspoon ¶ÿdried oregano ƒ ù¶ÿ ¶ÿ ¶ÿ1/4
> ¶ÿ ¶ÿ ¶ÿteaspoon ¶ÿsalt ƒ ù¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ fresh
> ground black pepper -- to taste ƒ ù¶ÿ ¶ÿ ¶ÿ1/2 ¶ÿ ¶ÿ ¶ÿ ¶ÿ ¶ÿ cup
> ¶ÿfeta cheese -- crumbled Combine chicken broth and barley. ¶ÿBring to
> a boil, cover, and simmer for 40 minutes until tender. Refrigerate
> until cool. ¶ÿPrepare vegetables and place into a large salad bowl.
> Add cooled barley. Whisk ƒ ùdressing ingredients together. Drizzle
> dressing on top, and toss. Top ƒ ùwith feta cheese.
>
>

Your version came up weird to me; so I reposted with my version.

@@@@@ Now You're Cooking! Export Format

Greek Barley Salad

salads/dressings

2 cups chicken broth
1 cup pearl barley
1/2 medium red bell pepper; cut in thin strips
2 whole green onions; thinly sliced
2 Roma tomatoes; cut in eighths
1/2 cup pitted black olives; sliced
4 cups romaine lettuce; torn
---Dressing---
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove; pressed
1/2 teaspoon dried oregano
1/4 teaspoon salt
fresh ground black pepper; to taste
1/2 cup feta cheese; crumbled

Combine chicken broth and barley. Bring to a boil, cover, and simmer
for 40 minutes until tender. Refrigerate until cool. Prepare
vegetables and place into a large salad bowl. Add cooled barley. Whisk
dressing ingredients together. Drizzle dressing on top, and toss. Top
with feta cheese.

Cuisine:
"Greek"
Source:
"Alberta Barley Commission"

Notes: adapted by Carol Peterson

Yield: 0 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

On Sat, 2 May 2009 16:51:12 -0700 (PDT), "mequeenbe.nospam"
<[email protected]> wrote:

>please share the greek barley salad recipe...please.

Well, since you asked so nicely ...

* Exported from MasterCook *

Greek Barley Salad

Recipe By :adapted by Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chicken broth
1 cup pearl barley
1/2 medium red bell pepper -- cut in thin strips
2 whole green onions -- thinly sliced
2 Roma tomatoes -- cut in eighths
1/2 cup pitted black olives -- sliced
4 cups romaine lettuce -- torn
---Dressing---
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove -- pressed
1/2 teaspoon dried oregano
1/4 teaspoon salt
fresh ground black pepper -- to taste
1/2 cup feta cheese -- crumbled

Combine chicken broth and barley. Bring to a boil, cover, and simmer
for 40 minutes until tender. Refrigerate until cool. Prepare
vegetables and place into a large salad bowl. Add cooled barley. Whisk
dressing ingredients together. Drizzle dressing on top, and toss. Top
with feta cheese.

Cuisine:
"Greek"
Source:
"Alberta Barley Commission"

--
Change "invalid" to James Bond's agent number to reply.

hahabogus wrote:
> Lynn from Fargo Ografmorffig <[email protected]> wrote in
> news:[email protected]
> on May Sat 2009 pm
>

>
> salads/dressings

>
> Cuisine:
> "Greek"
> Source:
> "Alberta Barley Commission"
>
> Notes: adapted by Carol Peterson
>
> Yield: 0 servings
>
> Preparation Time: 0:00
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
>
>
> --
>
> The beet goes on -Alan

thank you, thankl you.

harriet & critters in azusa, ca (15 miles directly east of pasadena,
ca) in the foothills of the san gabriel mountains.

On Sat, 2 May 2009 15:11:40 -0700 (PDT), Lynn from Fargo
<[email protected]> wrote:

>Boy was that the healthiest BarMitzvah spread I've ever seen: (Lite)
>Cream Cheese & Bagels, Homemade Gravlax with capers and lemon, Free
>Range Organic Turkey, Stuffed Grape Leaves, Spanakopita with a
>different dough - more like a quesadilla then with phyllo, Sweet
>Noodle Kugel (OK so it wasn't ALL guilt free!).
>
>Best Tabbouleh I've ever eaten, Hummus and Pita, Caesar Salad, Greek
>Barley Salad, tons of fresh fruit, just a few sweets - including a
>red velvet sheet cake and some kind of bread with bananas and what
>looked like HUGE blueberries or small purple grapes (I want THAT
>recepie!)

That sounds like a wonderful road map for great party food, period,
except for the spanakopita.

Tell me this - does red velvet cake really turn your teeth red? My
friend who says she's made it many times says it does. I've never
eaten or made it.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 2 May 2009 15:11:40 -0700 (PDT), Lynn from Fargo
> <[email protected]> wrote:
>
>> Boy was that the healthiest BarMitzvah spread I've ever seen: (Lite)
>> Cream Cheese & Bagels, Homemade Gravlax with capers and lemon, Free
>> Range Organic Turkey, Stuffed Grape Leaves, Spanakopita with a
>> different dough - more like a quesadilla then with phyllo, Sweet
>> Noodle Kugel (OK so it wasn't ALL guilt free!).
>>
>> Best Tabbouleh I've ever eaten, Hummus and Pita, Caesar Salad, Greek
>> Barley Salad, tons of fresh fruit, just a few sweets - including a
>> red velvet sheet cake and some kind of bread with bananas and what
>> looked like HUGE blueberries or small purple grapes (I want THAT
>> recepie!)
>
> That sounds like a wonderful road map for great party food, period,
> except for the spanakopita.
>
> Tell me this - does red velvet cake really turn your teeth red? My
> friend who says she's made it many times says it does. I've never
> eaten or made it.
>
I wonder whether it functions like the substance that shows how
well one has brushed?

--
Jean B.