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  • White Salad

    1 vote
    White Salad
    Prep: 30 min Cook: 12 min Servings: 8
    by Rich H
    61 recipes
    >
    Everyone knows how good greens are for us. But every now and then we like to take a different approach...go a little less colorful just for a dish or two! This simple salad, the white salad, still has plenty of flavor and nutrition.

    Ingredients

    • 1 cup uncooked barley (yields about 3 cups cooked)
    • 2 cups of white asparagus, cleaned, blanched, cut
    • 1/2 medium white onion, finely chopped
    • 2 medium white mushrooms, cut into slivers
    • 1 small Daikon radish, finely chopped
    • 1/2 can (4 oz.) water chestnuts, drained and rinsed
    • 1 can (15 oz.) garbanzo beans, drained and rinsed
    • 1 1/2 tablespoons of avocado or olive oil
    • 1 tablespoon of fresh lemon juice
    • 1/2 teaspoon of white pepper
    • 1/2 teaspoon sea salt

    Directions

    1. Prepare the barley per the package directions and refrigerate overnight pr at least for several hours.
    2. Once the barley is chilled place it in a large bowl.
    3. Add the asparagus, to a pan of boiling water and cook for 3 to 4 minutes. Then immediately immerse it in ice water. Cut into 1/2 pieces. Add to the barley.
    4. Chop the onion, radish and water chestnuts and add to the barley.
    5. Sliver the mushrooms by holding them tightly and slicing in one direction, then slicing again in the opposite direction. Add to the barley.
    6. Add the garbanzo beans.
    7. Squeeze the lemon juice into a small bowl. Add the salt and white pepper and whisk until it dissolves. Add the oil, whisk to mix and pour over the barley mix. Stir thoroughly to coat.
    8. Serve chilled.

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