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Frontier Co-Op Organic Garlic Powder -- 2.56 oz


Frontier Co-Op Organic Garlic Powder
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Frontier Co-Op Organic Garlic Powder -- 2.56 oz

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Frontier Co-Op Organic Garlic Powder Description

  • Kosher
  • Non-GMO Project Verified
  • Non-Irradiated

Perfect for flavoring sauces, marinades, dressing, garlic bread and roasted or mashed potatoes.


Directions

Use 1/8 teaspoon of garlic powder in place of one fresh clove of garlic.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Pearled Barley & Veggie Chopped Salad

You’ve enjoyed barley in soup, but have you discovered the goodness of a barley-based salad? Barley is a sweet and slightly nutty grain with a delightfully chewy texture. In this chopped salad, it’s combined to epic effect with crunchy cucumber, cherry tomato, radish, broccoli and red onion. It’s then drizzled with a dressing made by blending fire-roasted red peppers with red wine vinegar, olive oil and spices for a piquant flavor with a slight smokiness. This standout dish can be made ahead of time – and travels well – so tote it to every picnic and barbeque! Barley Salad with Broccoli, Tomatoes and Feta Cheese in Serving Bowl on Picnic Blanket | Vitacost.com/Blog

Pearled Barley & Veggie Chopped Salad

Salad

  • 1 cup pearled barley
  • 4 cups water
  • ½ tsp. salt
  • 2 cucumbers (halved lengthwise and sliced into 1-inch pieces)
  • ½ pint cherry tomatoes (halved)
  • 6 radishes (sliced thin)
  • 2 cups broccoli (blanched, chilled and chopped)
  • ¼ cup red onion (sliced thin)

Dressing

  • ½ cup roasted red peppers (drained and rinsed)
  • 3 Tbsp. red wine vinegar
  • 4 Tbsp. olive oil
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • Freshly ground pepper (to taste)
  • ½ cup fresh parsley

Optional

  • ½ cup crumbled feta cheese
  1. In medium-sized saucepan, bring water and salt to boil; add barley. Partially cover saucepan with lid, reduce heat to simmer and cook 30 minutes. (Note: Barley should be al dente. Be careful not to overcook or it will become mushy.)
  2. Strain barley and rinse with cold water.
  3. In large bowl, combine barley, cucumber, cherry tomato, radish, broccoli and red onion.
  4. In blender, combine red peppers, vinegar, oil, oregano, garlic powder, salt and pepper. Blend until smooth. Add parsley and blend until parsley is chopped into small pieces.
  5. Pour dressing over barley and vegetables and stir to combine. Garnish with crumbled feta cheese, if desired. Serve immediately.

Notes:

  1. Add in other seasonal fresh herbs if available, such as basil, thyme and chives.
  2. To make in advance, prepare barley, vegetables and dressing and keep separate until just prior to serving.
  3. If leftovers get dry when storing (grains tend to soak up dressings), drizzle with a little olive oil to refresh.

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