Simple Way to Prepare Cold barley salad with pomelo, pomegranate, cashews, and shiso in A Minutes for Young Wife

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, cold barley salad with pomelo, pomegranate, cashews, and shiso. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cold barley salad with pomelo, pomegranate, cashews, and shiso is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Cold barley salad with pomelo, pomegranate, cashews, and shiso is something which I’ve loved my entire life.

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To begin with this particular recipe, we have to prepare a few components. You can cook cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:

1. Take 1/2 cup or so of cold barley (actually Job's tears in this case but same thing for these purposes)
2. Prepare 1/2 cup chopped pomelo
3. Make ready 1/4 cup or so of pomegranate seeds
4. Get 1/3 cup chopped and toasted cashews
5. Take 2 shiso leaves, chopped up
6. Make ready 1 small shallot, finely minced
7. Prepare 1 slug of olive oil (say, a tsp or so)
8. Prepare 1 healthy squeeze of fresh lemon juice
9. Prepare to taste Salt,

This salad is okay, but I don't like black olives and I thought it was missing something. I substituted Kalamata olives for the black olives, used basil instead of cilantro, and added chopped cucumber. Cook the barley according to the package directions. Drain and run under cold water to cool.

Steps to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:

1. Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it.
2. Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together.
3. Eat.

Barley and Lentil Salad With Goat Cheese. Moroccan Radicchio + Pomelo Salad / Hello My Dumpling by Jenny Huang. Fruit And Veg Fruits And Veggies Fresh Fruit Orange Aesthetic Create A Recipe Fruit Art Pomegranate Salad Food Design Orange. Thanksgiving, Meet the Millet, Lentil, and Pomegranate Salad. Instead of tomatoes, this version of the salad is dazzled with ruby-red pomegranate seeds.

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