Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette
- 1 cup Bob’s Red Mill Pearl Barley, cooked according to package directions, then chilled
- 1 head Radicchio, gently separated to use whole leaves as individual serving “bowls” (wash and dry them thoroughly)
- 1 Cucumber, seeded and diced into 1/4-inch pieces
- 1-2 Avocados, diced into 1/4-inch pieces
- 1-2 Oranges peeled with pith removed, and sectioned
- 3 Tbsp Parsley, torn or cut into small pieces
- 1/4 cup Orange Juice
- 1/4 cup Champagne Vinaigrette
- 1/3 cup Olive Oil
- 1 Tbsp Dijon Mustard
- 2 tsp Honey
- 1/2 tsp Salt, or to taste
- 1/8 tsp Black Pepper, or to taste
- Produce
- Avocados (1)
- Cucumber (1)
- Parsley (3 Tbsp)
- Radicchio (1 head)
- Condiments
- Champagne vinaigrette (1/4 cup)
- Dijon mustard (1 Tbsp)
- Cooking & Baking
- Black pepper (1/8 tsp)
- Honey (2 tsp)
- Olive oil (1/3 cup)
- Salt (1/2 tsp)
- Pasta & Grains
- Bob’s red mill pearl barley (1 cup)
- Drinks
- Orange juice (1/4 cup)
- Other
- 1-2 Oranges peeled with pith removed, and sectioned
Preparation
Read recipe preparation on bobsredmill.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
10 people saved this recipe.
