Warm Barley Salad

• 4 cups Beef Broth
• 1- 1/2 cup Medium Pearled Barley
• 1/2 cups Chopped Onion
• 1/2 cups Chopped Red Bell Pepper
• 1- 1/2 teaspoon Minced Garlic
• 1 teaspoon Cilantro
• 2 teaspoons Parsley
• 1/2 teaspoons Dry Mustard Powder
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 4 ounces, weight Gorgonzola Cheese Crumbles
• 12 ounces, weight Thinly Sliced Cooked Beef *
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Balsamic Vinaigrette Dressing

1. 1.
2. Bring beef broth to boil, add barley, reduce to a simmer, cook 35 minutes
3. 2.
4. Pour barley into a bowl (its okay if it still has a little bit of liquid on it).
5. 3.
6. Add onion, pepper, garlic, cilantro, parsley, mustard, salt and pepper.
7. 4.
8. Stir in cheese.
9. 5.
10. Stir in beef strips
11. 6.
12. Make dressing by mixing the red wine vinegar with the balsamic vinaigrette.
13. 7.
14. Pour the dressing onto the salad and stir to combine.
15. 8.
16. Refrigerate overnight.
17. You can then reheat when ready to serve otherwise, serve promptly.
18. Nutritional information per serving (based on my ingredients): Calories: 228 Fat: 6 Cholesterol: 360 Sodium: 477 Carbohydrates: 29 Fiber: 4 Protein: 19
19. *I like to use John Soules Angus Beef Fajita Strips, they are precooked and come in a bag.
20. I usually get them at Wal-Mart, but feel free to cook your own!
21. **My favorite brand is Maple Groves Farms Fat Free Balsamic Vinaigrette, it works great on salads, as a marinade and in all kinds of sauces

beef broth, barley, onion, red bell pepper, garlic, cilantro, parsley, mustard powder, kosher salt, black pepper, crumbles, weight, red wine vinegar, dressing

Taken from tastykitchen.com/recipes/main-courses/warm-barley-salad/ (may not work)