Rating: 4 out of 10 with 69 vote


Once cool, place barley in a large bowl; add the almonds, cauliflower, oil, lemon juice and a pinch of salt to taste. Toss to combine. Stir in cheese and parsley. Season with pepper. Serve. Editors of Whole Living Magazine, “Cauliflower and Barley Salad with Toasted Almonds.” Recipe. Power Foods. New York: Clarkson Potter, 2010. 302. Print.

File Size: 4,698 KB
Publised on:
File Name:
Click on this link to download of Recipes on PDF file.

Related of Chatelaine Magazine Recipes:

  • RECIPE. LA RIBOLLITA! - IITALY.ORG Recipe. La Ribollita! - Iitaly.org
    RECIPE. La Ribollita! Eataly Magazine (November 25, 2017) Calling a soup made from scratch "ribollita" is a bit of a misnomer. The word means … Read Online & Download »
  • IN GOOD TASTE RECIPE MAGAZINE - IGTEZINE.COM In Good Taste Recipe Magazine - Igtezine.com
    Sliders 3-Ways Loaded Game Day Tots BBLT Sandwich with Avocado-Mayo 8 A Healthy Heart Spring Pasta Primavera with Turkey Spinach Salad 11 Luck o’ the Irish … Read Online & Download »
  • BETTY'S GRAHAM CRACKER CAKE, RECIPE FROM RELISH MAGAZINE Betty's Graham Cracker Cake, Recipe From Relish Magazine
    Betty's Graham Cracker Cake, Recipe from Relish Magazine Published on Sep 27, 2016 Betty demonstrates how to make a Graham Cracker Cake. This recipe came from … Read Online & Download »
Similar Recipes eBook