This isn't a bad starter recipe, but it definitely needed some add in's after my initial tasting. I chose to add an additional tbsp of vinegar, but used red wine for this (I had already used the balsamic), I used a two ounce can of sliced black olives and 2 ounces of sliced green olives with pimento's and about 1 tbsp of the olive brine. I cooked the barley itself in beef broth for additional flavor. When I was mixing the salad, I used about 1/2 a cup of chopped green pepper and added 1/4 to 1/2 a cup of parmesan cheese (I wish I had feta, but used what was on hand). I had used oregano in the sun dried tomato puree and also threw in a handful of fresh spinach (extra veggies!). At the end I added salt to taste in addition to the cilantro, though I used dried.
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This isn't a bad starter recipe, but it definitely needed some add in's after my initial...