Confetti of Summer Garden Vegetables Salad
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 16.00 | floz | Wish-Bone® Italian, 4/1 gallon jugs 4 x 1 GA |
| 0.30 | tsp | Chili paste |
| 0.75 | cup | Sugar Snap Peas , cut in half bias, cooked and drained |
| 0.75 | cup | Baby carrots , cooked and quartered |
| 0.75 | cup | Broccoli, florets , blanched |
| 0.75 | cup | Cauliflower floretes, cooked |
| 0.50 | cup | Corn, yellow kernels, frozen, cooked and drained |
| 0.50 | cup | Tomatoes, plum ripe, seeded and diced |
| 1.50 | cup | Barley , toasted, cooked |
| 0.33 | cup | Cilantro , chopped |
Preparation
1. In a large bowl, combine 1 cup of Wish-Bone Italian dressing and chili paste. Toss with hot cooked vegetables and marinate for 1-2 hours in the refrigerator. Adjust seasoning and chill until service.
2. Prepare barley according to package directions and cool. Combine with remaining Wish-Bone Italian dressing.
3. For service, spoon barley onto 6 plates, creating a bowl to put the vegetable in. Spoon vegetable mixture over barley, garnish with cilantro and serve.
4. Dish can be served hot or cold.
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