Rosa Cooking

Barley and apple salad

A salad that can replace your entire meal or as a side dish .... ideal for veterans or for fasting days.

Preparation steps

  • Clean the barley, rinse under running cold water and pour in cold water, add with. Cover with a lid and let it boil, reduce the temperature and cook until it is cooked but not overcooked. It will take you 25 to 40 minutes to cook the barley, depending on which one you use. The water should all boil, if not, leave the barley covered to absorb all the water, or drain off excess water. (depending on how much barley is cooked so that it doesn't fall apart when standing)
  • In a larger bowl, add cooked barley, which you have shaken with a fork. Wash the apple and cut it into smaller cubes, cut the avocado and cut it into cubes. If you don't have arugula, you can also use spinach, wash it and drain the excess water, tear it into larger pieces and add it to the bowl.
  • Toasted spicy walnuts, if you don't have them, can be roughly cut, roughly cut and added to the bowl. Add chopped parsley and basil. In a separate bowl, whisk the lemon juice, olive oil, salt and pepper and pour over the salad. If desired, you can put thin and small pieces of parmesan, stir and leave to cool in the refrigerator. Serve as a complete meal or side dish. I brought this salad to a friend's and we ate it with grilled meat.
  • Pleasant !!!


avocado vegan

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