Barley Chutney Supper Salad (Composed Salad Recipes Wanted)

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On Monday, December 31, 2001, at 06:12 , Gary Thompson wrote:

 

> Hi, does anyone have any nice recipes for composed salads, i.e moroccan

> chickpea salad, grilled potato salads, thanks

 

Gary,

I am not exactly sure what you mean with " composed " salad, but then

again, English is not my mother tongue and I have to guess a certain

number of times ... So I hope that my guess is correct, and that the

following salad fits your description. I made several adjustments which

are described in my notes.

Enjoy, and all the best,

Eruna

 

* Exported from MasterCook Mac *

 

Barley Chutney Supper Salad

 

Recipe By : adapted from National Barley Foods Council

Serving Size : 6 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup pearl barley

3 cups vegetable broth

3/4 cup non-fat sour cream

1/3 cup non-fat mayonnaise

1/4 cup mango chutney

2 teaspoons curry powder (2 to 3)

1/2 teaspoon salt -- to taste

1 package baked tofu *

3/4 cup fresh pear -- chopped

3/4 cup apple -- chopped

3/4 cup halved red or green grapes

1/2 cup sliced celery

roasted peanuts for garnish -- chopped

 

In medium saucepan with lid, bring chicken broth to a boil. Add barley

and return to a boil. Reduce heat to low, cover and cook 45 minutes or

until barley is tender and the liquid is absorbed. Cool.

 

Combine sour cream, mayonnaise, chutney, curry powder and salt. Toss

with cooled barley. Chill well. At serving time, add cubed baked tofu,

chopped fruit and celery; toss gently. Garnish with peanuts, if desired

and serve.

 

Makes 6 servings.

 

Source: adapted from National Barley Foods Council

Published in The Provindence Journal, 12.26.2001

Vegetized and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 209 Calories; 2g Fat (10%

calories from fat); 6g Protein; 42g Carbohydrate; 1mg Cholesterol;

1016mg Sodium

 

NOTES : This Barley Chutney Supper Salad is made of baked tofu with

pearl barley, apples, pears and grapes, tossed in a creamy chutney and

curry dressing. The original version from the National Barley Foods

Council, posted in the Providence Journal on Dec 26, 2001, asked for

cubed chicken or turkey, which I replaced with the baked tofu.

 

* Personally I like the hickory flavor in baked tofu very much. Also,

the vegetable broth, non-fat for sour cream and mayonnaise are my

personal adjustments.

 

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