This dish is packed with flavor, starting from barley and mushrooms for chewiness, kabuli chana for a mealy touch, cucumber for a juicy crunch, and fresh tomatoes for tang, this salad features a wide assortment of ingredients, further enhanced with a tongue-tickling dressing of peppy balsamic, refreshing lemon juice and olive oil â€“ which does the perfect balancing act. Enjoy this salad chilled, to relish an exciting crunch and to avoid sogginess.
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Yield / Serves
Ingredients For The Salad
1/2 cup barley
1 cup soaked and boiled kabuli chana
3/4 cup sliced button mushrooms, stems removed
1/2 cup thick cucumber sticks
1/4 cup tomatoes, coarsely chopped
1/2 cup finely chopped spring onions
Ingredients For The Dressing
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 tablespoon lemon juice
Salt, to taste
Freshly Milled Pepper, to taste
Combine the barley and 1.5 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Drain and keep aside.
Prepare the vegetables and rest of the ingredients for the salad.
Take a large salad bowl and combine all the ingredients. Toss till well combined.
Take a small glass jar and add all the ingredients listed under 'Ingredients For The Dressing'. Close the jar tight with a lid and shake well till all the ingredients have been mixed well. Alternately, you can simply whisk this with a fork in a bowl
Add the prepared dressing to the salad ingredients and toss till combined well.
Refrigerate for 1 hour and serve chilled.
- For added crunch and health element, you can add slivered almonds or chopped walnuts.
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