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Phase: 2
Dressing - Whisk together in a small bowl.
3 tbsp. canola oil
2 tbsp. plus 1 tsp. rice vinegar
2 tbsp. reduced sodium soy sauce
2 tsp. minced fresh ginger
2 cloves garlic, minced
1/2 tsp. chili-garlic sauce
Salad
3/4 cup barley (quick cooking or pearl)
1/2 pound asparagus, trimmed, cut into 1 inch pieces
2 tsp. canola oil
6 ounces shitake mushrooms, stems removed and sliced
1 red bell pepper, cut into 1/2 inch dices
1/2 cup chopped scallions
Cook barley according to package directions and cool. Blanch asparagus for 3 or 4 minutes til crisp tender. Cool under cold water. Heat oil in a non-stick skillet and saute mushrooms for 5 minutes. Combine all salad ingredients in a bowl and add dressing. Toss to coat well.
You can make this a main dish by adding cooked chicken, salmon, shrimp, tofu, whatever you want. I added a can of salmon and this was delicious. I also added a bit more vinegar to the dressing and a pinch of Splenda
Submitted By: Joy AKA Lady Red
Added: 00/00/0000
Comments: HI all,
I just made this tonight and it was yummy and totally legal for Phase 2. It's from Eating Well magazine, a ‘zine I heartily recommend for us SBDers. It is very compatible with our way of eating, more so than Cooking Light.
Barley is not my favorite so I am always looking for good ways to cook it since it is so good for us. This was a hit!! Enjoy. PS _ the board wouldn't let me post the name of the mushrooms - said it was objectionable!!
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