There's nothing better in the summer
than a light, cool, refreshing, vegetable salad,
bursting with herbalicious goodness.
than a light, cool, refreshing, vegetable salad,
bursting with herbalicious goodness.
It's a barley salad with squash, zucchini, and cucumber,
with a light, zesty dressing, and fresh herbs from my garden.
that pairs the best of summer vegetables
with the nutty nuance of pearled barley
and the vibrant, verdant, freshness of garden herbs.
Cut the cucumber, the squash, and the zucchini
into a small dice - about 1/4 inch.
and pour in the squash and zucchini.
Cook for 30 seconds.
Drain and rinse in cold water.
Let everything cool before adding a mayo based dressing.
1/2 cup mayonnaise
3 TB rice vinegar
freshly ground salt and pepper AND ...
If tarragon is a bit strong for you
- it has an anise/licorice flavor -
then substitute basil.
Same idea, but more subtle.
or with crackers, or on its own.
Whatever way you serve it, this is divine.
And you're welcome.
Since I just gave you the perfect dish
to take to your Fourth of July party.
Or your next picnic.
Or block party.
And if this one isn't enough,
Imonna give you, ONCE AGAIN,
Rosie's tried and true recipe,
for her corn/bean tortilla pie.
It's Partay Time and these are both excellent dishes
to offer at your next soiree.
Or beer bash.
What ev.
Trust Rosie.
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