Roasted Vegetable, Gorgonzola, Pearl Barley Salad Recipe - Cook With Campbells Canada
Learn how to make our Roasted Vegetable, Gorgonzola, Pearl Barley Salad recipe with our easy to follow step by step preparation and cooking directions.
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Cooking tools:
- Pot
- Tight-fitting lid
- Saucepan
- Oven
- Baking sheet
- Serving bowl
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Colander
- Tongs
Ingredients
- 1 cup 250 mL pearl barley
- 4 1/2 cups 1.13 L CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
- 1 bay leaf
- 6 small beets, quartered
- 2 large fennel bulbs, quartered
- 2 cups 500 mL fingerling potatoes, halved or quartered
- 4 carrots, cut into crayon-sized sticks
- 1/2 cup 125 mL olive oil, divided
- 2 tsp 10 mL balsamic vinegar
- 1 shallot, minced
- 1 cup 250 mL flat leaf fresh parsley, chopped
- 1/2 cup 125 mL crumbled gorgonzola cheese
- Salt
- pepper
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