barley-fennel-and-beet-salad-51236490.json

{
    "directions": [
        "Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper."
    ],
    "ingredients": [
        "2 cups cooked barley (from about 2/3 cup dried)",
        "1 thinly sliced fennel bulb",
        "2 thinly sliced small golden beets",
        "1/2 thinly sliced small red onion",
        "1/4 cup chopped toasted almonds",
        "1/4 cup torn fresh mint in a large bowl",
        "1/4 cup olive oil",
        "3 tablespoons Sherry vinegar or red wine vinegar",
        "Salt",
        "Pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Side",
        "Vegetarian",
        "Kid-Friendly",
        "Quick & Easy",
        "High Fiber",
        "Lunch",
        "Spring",
        "Summer",
        "Healthy",
        "Vegan",
        "Raw",
        "Sugar Conscious",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Barley, Fennel, and Beet Salad",
    "url": "http://www.epicurious.com/recipes/food/views/barley-fennel-and-beet-salad-51236490"
}