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Barley Salad with Crunchy Vegetables

Barely Salad

 

Barely Salad
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Barley Salad with Crunchy Vegetables
Course: Main Course, Salad
Ingredients
  • 250 grams cooked barley
  • 1.5 tbsp lemon juice
  • A handful of mixed herbs – mint, coriander & parsley
  • 6-8 fresh garden peas
  • 1 carrot diced
  • 1/2 red onion
  • 6-8 yellow beans
  • Olive oil
  • 2 tbsp mayonnaise
  • 1/2 tsp dried chilli flakes
  • 1/4 garlic clove crushed
  • 1 tbsp Snowdon House Crabapple Vinegar
Instructions
  1. Place the cooled cooked Barley in bowl. Add the lemon juice and seasoning.

  2. Whisk 1 tablespoon olive oil with 1 tablespoon Crabapple Vinegar, mayonnaise, chilli and garlic.

  3. Toss all ingredients.

 


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Snowdon House Kale Salad

Strawberry & Fir Infused Vinegar for Beet Muhammad

 

Snowdon House Kale Salad
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Snowdon House Kale Salad
Prep Time
10 mins
Total Time
10 mins
 
Course: Salad, Side Dish
Ingredients
  • 1/2 cup coarsely chopped toasted pecans
  • 2 bunches chopped kale
  • 4-5 thinly sliced radishes
  • 1/2 cup chopped cranberries
  • 1 chopped granny smith apple
  • 2 ounces chopped goat cheese
  • 2 tbsp olive oil
  • 1/4 cup Snowdon House Fruit Infused Vinegar of your choice
  • 1 1/2 tsp honey
  • Salt and pepper to taste
Instructions
  1. Toss kale, radishes, cranberries, pecans, and apple in large bowl. Crumble goat cheese over the top.

  2. In a small bowl, whisk Snowdon House Fruit Infused Vinegar, olive oil, mustard, honey, salt and pepper. Drizzle over kale mixture.

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Quinoa Salad

Snowdon House Quinoa Salad

 

Snowdon House Quinoa Salad
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Snowdon House Quinoa Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Ingredients
  • cups quinoa
  • tbsp extra-virgin olive oil
  • 1 large red onion, quartered lengthways and sliced crosswise
  • 4 oz arugula, trimmed and sliced
  • 4 oz Gouda, diced
  • 3 medium celery stalks, sliced
  • 1 large apple, cut into ½ inch dice
  • 1 cup walnuts, chopped
  • 1 cup diced fennel
  • ¾ cup dried cranberries
  • 3 tbsp Snowdon House Vinegar
  • Black pepper to taste
Instructions
  1. Wash the quinoa for about 10 seconds, using your fingers. Transfer it to a 3-quart pot and put 2½ cups of water and ½ tsp. of salt into the pot, bring the water to a boil. Simmer for about 15 minutes over medium low heat.

  2. Drain the quinoa, put it back in the pot, cover it, let it rest for 5 minutes, then fluff the quinoa.

  3. Heat 2 tbs. of olive oil while the quinoa cooks, add the onion and a pinch of salt, cook for 6-8 minutes.

  4. Add Snowdon House Vinegar and toss with the onion for 1 minute. Remove from hear and let it cool to room temperature.

  5. In a large bowl, mix all of the listed ingredients except for the olive oil, Snowdon House Vinegar, and pepper.

  6. In a small bowl, whisk 3 tbs. of extra-virgin olive oil with Snowdon House Vinegar, ½ tsp. of sea salt, and a couple of grinds of pepper. Add this dressing to the salad mixed in the large bowl, and then season the salad with salt and pepper.

 

 

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Douglas Fir Spinach Salad

Douglas Fir Spinach Salad

Douglas Fir Spinach Salad
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Douglas Fir Spinach Salad
Prep Time
10 mins
Total Time
10 mins
 
Course: Salad
Ingredients
  • 1 bag spinach
  • 2 ripe mangos sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 ripe avocado sliced
  • 1 handful pecans
  • 2 tbsp Snowdon House Douglas Fir Infused Vinegar
Instructions
  1. Place washed spinach in large bowl.

  2. Place mangos, blueberries, avocado, pecans, raspberries in bowl with 2 tablespoons of Snowdon House Douglas Fir Infused Vinegar and toss.

  3. You may add more Infused Vinegar if you choose.

 


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