Barley, Cabbage and Ham Salad

Barley, Cabbage and Ham Salad

  • Preparation 25 min
  • Cooking 25 min
  • Servings 6
  • Sans noix
  • Sans lactose
  • Sans produits laitiers

Categories

Ingredients

  • Vinaigrette

  • Salad

    • 5 cups (400 g) red cabbage, sliced 1-inch (1.5 cm) thick
    • 2 tbsp (30 ml) vegetable oil
    • 3 cups (750 ml) pearl barley, cooked (see note)
    • 2 cups (300 g) cooked beets, sliced into thin wedges
    • 1 head Boston lettuce, leaves torn
    • 3 oz (85 g) sliced cooked ham, roughly chopped
    • 1 cup (175 g) red grapes, halved
    • 2 green onions, finely chopped

Preparation

  • Vinaigrette

  • Salad

Note from Ricardo

The barley can be cooked in advance and even frozen once cooked. For 3 cups (750 ml) of cooked barley, you will need to cook 3/4 cup (150 g) of barley in salted, boiling water for about 40 minutes.

Personal Note