Saturday Salad Making

We made five salads again this morning - actually six, if you count the jello salad. However, in our effort to make all salads that we hadn't done in the last two weeks, we ended up making all marinated-type salads. In any case, we now have in individual cookbooks (little photo albums), fifteen different salad recipes. Today we made: Marinated Vegetable salad, Lentil Black Bean Salad, Fake-um Potato Salad made with Cauliflower, Bean Salad, and Greek Salad. We also made up a huge batch of Swedish Meatballs for potluck tomorrow, and Ruth made up some low carb chocolate banana cakes (also for potluck) and some lentil casserole. I will still make some lazy man's cabbage rolls (meatless ones because I'm not going out to purchase more meat when I still have lots of lentils on hand, and they're free!).

So, I figure I need to post at least one recipe at day for the next few weeks. For today:

Moroccan Chickpea Barley Salad

Cook Barley:

1.5 cups barley

1.5 cups chicken or veggie broth or water

1.5 cups water

1 tsp salt and canola oil

Combine cooked barley with:

1 - 15 oz can of chickpeas, rinsed and strained

1 cup nuts or seeds (we usually use either slivered almonds or sunflower seeds)

1 cup diced dried apricots

2-3 chopped green onions

1 cup chopped parsley

zest and juice of one lemon

1 tsp black pepper

1/4 tsp cardamom

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cinnamon

1 to 1.5 tsp curry powder

salt to taste

You'll notice this salad doesn't actually have a dressing or vinaigrette. It doesn't need one - keeps fine without it, and is very nice.

Combine