RECIPE: Barley and Mushroom Salad & Grilled Tortilla and Veal Salad

Need a break from your BBQ routine? Emily Richards shares two tasty salad recipes.

Barley and Mushroom Salad

Bring a taste of Canada to your kitchen with barley and mushrooms in this delicious summery salad!

Serves: 4 to 6

• 1 cup (250 mL) pearl barley
• 2 tsp (10 mL) canola oil
• 1 pkg (227 g) sliced mushrooms
• 1 pkg (100 g) shitake mushrooms, stems removed and caps sliced
• 1 pkg (100 g) oyster mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup (125 mL) vegetable broth
• 2 tbsp (30 mL) basil or sundried tomato pesto
• 1 cup (250 mL) halved grape tomatoes
• 1/3 cup (75 mL) crumbled light feta cheese
• 1/4 cup (60 mL) chopped fresh mixed herbs (such as parsley, basil, oregano and mint)

In a pot of boiling water, cook barley for about 20 minutes or until tender but still slightly chewy. Drain well and set aside.

In a large nonstick skillet, heat oil over medium high heat and cook mushrooms and garlic, stirring often for about 8 minutes or until golden and liquid is evaporated. Add broth and pesto and simmer for about 3 minutes. Add to barley and toss to combine.

Stir in tomatoes, feta and herbs and toss well to coat.

Tip: Cover and refrigerate for up to 3 days. You can enjoy this salad hot, cold or at room temperature. A great side dish for any grilled protein.

Grilled Tortilla and Veal Salad

This simple yet elegant salad is perfect to enjoy on the deck with friends and family. Grill the tortilla gently to crisp it up, adding both flavour and texture. Look for thinly sliced veal cutlets for quick grilling.

Serves: 4

• 4 to 6 small veal cutlets
• 1 tbsp (15 mL) canola oil
• 2 tsp (10 mL) smoked paprika
• ¼ tsp (1 mL) each salt and pepper
• 4 small whole wheat or corn tortillas
• 2 tbsp (30 mL) chopped fresh cilantro
• 1 tbsp (15 mL) lemon juice
• 5 cups (1.25 L) mixed salad greens
• 2 tbsp (30 mL) sherry or red wine vinegar
• Pinch fresh ground pepper
• 1 cup (250 mL) halved grape tomatoes

In a bowl, toss cutlets with oil, paprika, salt and pepper. Place on oiled grill over medium high heat, turning once for about 4 minutes or until grill-marked and cooked through. Remove to a cutting board and thinly slice. Place in a bowl and toss with cilantro and lemon juice.

Place tortillas on grill and toast on both sides. Place one on each dinner plate.

In another bowl, toss greens with vinegar and pepper. Top each tortilla with greens and sprinkle with tomatoes. Top with grilled veal to serve.