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Print Recipe
Salad with Pearl Barley Recipe
If you like cereal salads, where instead of traditional potatoes - rice, pearl barley or other cereals, then you will like it. It can be filled with vegetable oil and served warm, but we prefer its cold version, with mayonnaise and mustard dressing.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. In this salad, the ratio of products is equal in volume, you can measure with a tea Cup or glass. Pre-cook the hearts and grits, salting. Cool, cut the hearts into quarters. Onion cut into feathers and pour vinegar, leave for 10 minutes.
    In this salad, the ratio of products is equal in volume, you can measure with a tea Cup or glass.
Pre-cook the hearts and grits, salting.
Cool, cut the hearts into quarters.
Onion cut into feathers and pour vinegar, leave for 10 minutes.
  2. Lay out the hearts and pearl barley. Cucumbers cut into bars, in proportion to the hearts.
    Lay out the hearts and pearl barley.
Cucumbers cut into bars, in proportion to the hearts.
  3. Add the cucumbers and the onion that has been strained from the vinegar. Peel the eggs and cut them into halves.
    Add the cucumbers and the onion that has been strained from the vinegar.
Peel the eggs and cut them into halves.
  4. Season the salad with mayonnaise and mustard. Stir. Place on a platter or in a salad bowl, garnish with green onions and eggs.
    Season the salad with mayonnaise and mustard. Stir.
Place on a platter or in a salad bowl, garnish with green onions and eggs.

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