Barley Vegetable Salad

Serves: 
Makes 3 pans

This hearty grain salad works well in summer as a cold dish, served over toasted garlic bread and lettuce leaves.

Ingredients

3 boxes barley
8 summer squash
8 zucchini
6 eggplant, cut into 1-in. rounds
8 Roma tomatoes
15 cloves garlic
Red wine vinegar
Salt and pepper to taste
2 bunches fresh parsley
1 can black olives, sliced

Steps

1. Place barley in 2-in. hotel pan and cover with water; roast for 10 mins.

2. Steam summer squash for 45 mins., covered. Peel zucchini; salt press, rinse and roast. Roast eggplant rounds at 350°F for 25 mins.

3. Dice Roma tomatoes into medium chunks; roast with garlic cloves at 290°F for 25 mins. Mix all ingredients. Season to taste with red wine vinegar, salt and pepper. Add roasted garlic and olive oil.

4. Add chopped fresh parsley and black olives for garnish.

Recipe by University of Colorado, Boulder

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources