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| 2 Esslöffel | olive oil |
| 1 Tasse | Uncooked barley |
| 4 Tasse | water cold |
| 1/4 Teelöffel | salt |
| 2 Tasse | Cooked black-eyed peas or canned, drained, or frozen, thawed |
| 2 gross | Cloves garlic crushed |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | Coaresly ground pepper |
| 2 Esslöffel | lemon juice fresh |
| 2 Esslöffel | red wine vinegar |
| 1/4 Tasse | olive oil extra virgin |
| 2 Tasse | Savoy cabbage; finely julienned |
| 2 Tasse | Spinach; finely julienned |
| 3/4 Tasse | Crembled feta cheese |
| 1 mittel | red onion chopped |
| 7 x ca. 30 g | Roasted red peppers; diced |
| 1/4 Tasse | parsley chopped |
| 20 | Oil-cured olives; pit, diced |
| 1 Esslöffel | Fresh oregano leaves; choppd |
| 185 | Calroies |
| 5 | G protein |
| 22 | G carbohydrate |
| 10 | G fat |
| 6 | Mg cholesterol |
| 381 | Mg sodium |
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1. In saucepan, combine oil and barley. Over medium-high heat, saute' 2 minutes or until lightly toasted. Add the water and salt; boil. Reduce heat; simmer uncovered 25 minutes. Add black-eyed peas. Cover; cook 20 minutes, stirring occasionally.
2. Meanwhile, make dressing. On cutting board, chop garlic with salt until paste forms; place in small jar. Add remaining ingredients; shake to blend.
3. Place barley in bowl; cool. Add remaining ingredients and the dressing; toss.
Happy Charring
~- EZpoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== Bbs: Computer Specialties Bbs Date: 07-27-93 (09:51) Number: 58540
No Subj: recipe Conf: (149) Cooking
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