• Organization
  Board of Directors Sponsors Annual Report 23-24 Annual Report 22-23 Annual Report 21-22 Annual Report 20-21 Annual Report 19-20 Annual Report 18-19 Annual Report 17-18 Annual Report 16-17 Annual Report 15-16 Annual Report 14-15 Annual Report 13-14 Annual Report 12-13 Annual Report 11-12 Annual Report 10-11 Annual Report 09-10 Annual Report 08-09 Annual Report 07-08 Annual Report 06-07 Office/Staff
• Research
  CPC NCRP Risk Maps Sclerotinia Initiative Research Database
• Nutrition/Recipes
  Nutrition Recipes Cooking with Canola
• Events
  Field Day Golf Scramble Annual Winter Meetings Outstanding Service Awards
• Contact Us

Tabouleh Salad

Ingredients:

3 cups cooked hulless barley
1 chopped cucumber
2 chopped tomatoes
3 chopped green onions
1/4 cup chopped fresh parsley

Dressing (whisk together):
1/4 cup canola oil
1/4 cup lemon juice

Directions:

To cook hulless barley, put 3 cups of boiling water, vegetable or chicken broth and 1/4 tsp salt in a pot. Stir in 1 cup of barley; reduce heat to low. Cover; simmer 2 hours or until liquid is evaporated. Combine salad ingredients; toss with dressing.

8 servings

Recipe compliments of Canola Info