Saturday, August 31, 2013

Barley and Roasted Veggie Salad

1 cup of barley, cooked according to directions
2 cups broccoli florets, cut into bite sized pieces
2 large portobello mushrooms or 2 cups other mushrooms
cloves from 1/2 head of garlic, peeled
olive oil
2 T dried oregano
1 t salt
1 1/2 c mixed nuts and seeds - I used 1/2 c each of sunflower seeds, sliced almonds, and chopped hazelnuts

Preheat oven to 500 degrees. Mix broccoli, mushrooms, and garlic cloves and toss with olive oil to coat. Add oregano, salt, and pepper and toss some more to mix well. Spread in a shallow baking tray or roasting pan. Roast for twenty minutes or until broccoli is tender and just starting to brown. Place nuts/seeds on a baking sheet and toast in the oven for three minutes. Watch them carefully or they will burn :) Trust me!

Chop up the roasted garlic cloves. Mix the cooked barley, roasted veggies and garlic, and nuts/seeds all together.

For dressing, mix:
2 T soy sauce
2 T balsamic vinegar or 1 T balsamic and 1 T sherry
1/4 c olive oil

Whisk well and mix in with salad.