{"id":5875,"date":"2009-04-25T16:40:28","date_gmt":"2009-04-25T23:40:28","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=5875"},"modified":"2012-04-24T06:38:04","modified_gmt":"2012-04-24T13:38:04","slug":"jewel-salad","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/salad\/jewel-salad\/","title":{"rendered":"Jewel Salad"},"content":{"rendered":"


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\"jewel-salad-2\"<\/p>\n


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\nNo treasure hunts, no hidden jewels , just a plain old but pretty & colorful salad. Since our lunch consists of quick wholesome salads most of the time, I try to incorporate different things at different times.<\/p>\n

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This was just another lunch time menu, except I got inspired by the dressing Heidi of 101 Cookbooks used in her Pea Salad<\/a>. Her mint & date dressing immediately made me think of the Mint & Coriander\/Cilantro Chutney<\/a>, I always keep some\u00a0 in my freezer for emergencies, & believe me it’s a very very handy thing. It has saved me innumerable times, when unexpected guests arrive or for a quick backyard picnic ( smear some in bread slices for sandwiches), or to make parathas\/flatbreads or khandvis<\/a>…& many more. What makes this salad taste so special is the use of the spicy chutney as the dressing for it.<\/p>\n

Again like any other salad there are no do & don’t in making this. Throw in whatever you want & need in desired amount. I would have seriously wanted to use some Pomegranates here, but it is not the season now. I have added some craisins instead.
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Ingredients: (Serves 2)<\/strong><\/em><\/p>\n

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  1. 1 Cup shelled Peas<\/strong><\/li>\n
  2. 1\/2 Red Bell Pepper<\/strong><\/li>\n
  3. 1\/2 Yellow Bell Pepper<\/strong><\/li>\n
  4. 3\/4 Cup Cooked Barley ( I used Pearl Barley)<\/strong><\/li>\n
  5. 1\/4 Cup Craisins<\/strong><\/li>\n
  6. 1\/2 Cup Nuts<\/strong><\/li>\n
  7. 1\/4 Cup Mint Coriander\/Cilantro Chutney<\/a> (more or less to taste)
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  8. 1 Medium Green Apple. chopped into small pieces<\/strong><\/li>\n
  9. Salt<\/strong><\/li>\n
  10. 1\/2 Teaspoon Cumin Seeds<\/strong><\/li>\n
  11. 1 Teaspoon Oil<\/strong><\/li>\n
  12. 1\/2 Cup Scallions (Green part), chopped fine<\/strong><\/li>\n
  13. 1 Cup finely shredded Romaine Lettuce<\/strong><\/li>\n<\/ol>\n

    Note:\u00a0 This salad may also be served on a bed of lettuce. If you want to do that,\u00a0 there is no\u00a0 need to shred the lettuce.<\/em>
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    Preparation:<\/strong><\/em><\/p>\n

    Wash & Strain Barley. Soak Barley for a 4 – 5\u00a0 hours. Boil about 2 cups of water & add the drained barley to it. Cook for about 15 – 20\u00a0 minutes till done.\u00a0 ( If\u00a0 you do not pre soak the barley, you might have to cook it for about 40 minutes) . Drain & set aside.<\/p>\n

    Lightly coat the peppers with Olive Oil. Roast the bell peppers in the Oven till the skin blackens or roast them directly on the stove top fire like I do sometimes. Cool them, & peel the blackened peel. Chop them & set them aside.<\/p>\n

    Heat oil. Add cumin seeds, & when they sizzle add the peas & the scallions & saute till just barely cooked. They should still be bright green. Set aside.<\/p>\n

    Combine the sauteed peas & scallions, barley, roasted peppers, craisins, apples, nuts & lettuce. Toss them<\/p>\n

    Spoon the chutney over it & toss to combine. I did not add any extra salt or pepper as the chutney had the salt & the pepper in it.<\/p>\n

    Serve cold or at room temperature.<\/p><\/blockquote>\n


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    \"jewel-salad-1\"<\/p>\n

    Crunchy, Munchy, Nutty, Chewy, Sweet, Sour, Spicy everything.. & Really Really good! All I can say is it was good & filling. What can go wrong in a simple salad like this? This is going to FIC RED & GREEN<\/a>, originally started by Sunshinemom of Tongue Ticklers.<\/a>
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    \nRelated Posts:<\/strong><\/p>\n

    Barley Salad<\/a><\/strong>
    \n    Chickpea Salad with Roasted Tomatoes<\/a><\/strong>
    \n    Potato Salad with Herbs & Tomatoes – A Fresh Moroccan Taste<\/a><\/strong><\/p>\n


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