Learn to make 3 different salads, Butternut Squash Coleslaw, Barley Vegetable Salad, and Carrot Salad
Butternut Squash Coleslaw
Ingredients
- ¼ Cup of each Feta & fresh Mozzarella cheese or Parmesan
- 1 1/2 tablespoons of honey
- 3 tablespoons of extra-virgin olive oil
- 2 teaspoons of apple cider vinegar (Sherry Vinegar if you have it)
- 1/2 a lemon, juiced
- Kosher salt and freshly ground black pepper
- 4 cups of butternut squash shredded (1 medium squash)
- 1/2 cup of dried cranberries
- 1/2 cup of nuts (or I use Pecan Praline Morsels, recipe at the end)
- 2 tablespoons chopped parsley leaves
Directions
In a large mixing bowl, combine cheese, honey, olive oil, vinegar, lemon juice and season with salt and black pepper. Stir well with a whisk until combined.
Peel and cut the butternut squash and remove the seeds. Using a mandolin, sharp knife, or grater (etc) cut the squash into long matchsticks. Fold into the cheese dressing along with dried cranberries, nuts and chopped fresh parsley.
Barley Vegetable Salad
Ingredients
- 15 ounces of chicken broth or vegetable broth
- 1/2 cup of uncooked barley
- 3/4 Cups of diced celery
- 1/2 Cup of chopped bell peppers
- 1/3 Cup of shredded carrots
- 1/4 Cup of green onions
- 1 Tablespoon parsley
- 1-1/2 Teaspoon dried or fresh dill weed
- 1/2 Teaspoon of dried of fresh basil
Dressing
- 3 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1/4 Teaspoon salt
- 1 Garlic clove minced
Directions
Toast barley in 1 tablespoon of olive oil and 1 tablespoon butter until golden brown about 3 minutes. Watch it and stir it so it doesn’t burn. Then add broth and cook for 30 to 40 minutes until barley is tender and water is gone. If barley still has water but is done drain off the water. In a large bowl mix dressing up then add the remaining salad ingredients and mix well. Can be served warm or cold.
Carrot Salad
Ingredients
- 2 pounds carrots sliced or baby carrots (4 pints)
- 1/2 cup of bell peppers
- 1/2 cup of green onions
- 1 cup chopped celery
- 1 can tomato soup
- 3/4 cups of sugar
- 1/2 cup of olive oil
- salt and pepper to taste
- 1 tablespoon dry mustard
Directions
Cook carrots until just tender but still a little firm. Drain and cool the carrots. Mix all the ingredients except the carrots in a bowl and mix well. Then stir in carrots.
