Here is a new salad to add to your classics for dinner: Barley salad, corn and bacon.
I love with a step forward and above all for dinners. Even if I like to cook, I prefer to have a dinner ready to go quickly in the morning. So here’s one of ours salads That I prepare for Sunday for the lunches of the week.
This recipe that I made on several occasions and whose ingredients I changed to have a faster version to make, will please your taste buds!
PS: please don’t forget the dill, which makes the difference!
Barley salad, corn and bacon
4 Mars 2025
Ingredients
Salad
- 1 cup of cooked barley
- 2 cups of missiles
- 250 grams of bacon
- 1 onion cut into rings
- 1 cereal corn barrel (341 ml)
- 1 cup of cherry tomatoes half cut in half
- 1 cup of cherdar cheese in cubes
- 1/2 Cup of chopped fresh dill
- A small square of butter
Vinaigrette
- 1/4 cup of lemon juice
- 1 teaspoon. White wine vinegar
- 1 teaspoon. Honey
- 1 teaspoon. caramelized onions (see instructions)
- 1 teaspoon. Digione Senpe
- 1 clove of garlic
- 1 teaspoon. salt
- pepper
- 1/2 olive oil
Instructions
Salad
- Cook the barley based on the instructions on the package.
- In the meantime, cook the bacon until it is clear. Put in a bowl with absorbent paper.
- In the same pan, keep 1. Bacon fat tea and melt the Piazza del Burro. Add the onion and cook over medium-low to caramelize the onion washers. Salt and prepare regularly. Reserve. (Keep 1 teaspoon of caramelized onions for vinaigrette).
- Put all the ingredients for salad in a bowl.
Vinaigrette
- In a small glass jar (type of Master), add all the ingredients of the vinaigrette including 1 teaspoon. caramelized onions. Using a mixing foot, mix the vinaigrette until the consistency is smooth.
Assembly
- Add the vinaigrette salad, the quantity is according to your tastes.
- Mix well and taste.
© 2025 Family recipes
