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Wild Rice Barley Salad

By: Mared Metzgar Beling  
"I like this chilled salad because it's out of the ordinary. The rice is tossed with barley, green pepper, olives and cranberries, then coated with a tangy vinaigrette. -Mared Metzger Beling, Eagle River, Alaska"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 116 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (6 ounce) package long grain and wild rice mix
  • 1 cup cooked barley
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced ripe olives
  • 1/4 cup dried cranberries
  • DRESSING:
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 2 tablespoons minced fresh basil
  • 1 tablespoon chopped green onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/3 cup olive or vegetable oil

Directions

  1. Cook rice according to package directions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries. In a blender, combine the vinegar, basil, green onion, garlic and pepper. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2007 by Sarah 
If you don't LOVE balsamic vinegar you should probably opt for the red wine vinegar, and maybe... MORE

 
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