Autumn Salad
Autumn Salad requires approximately 45 minutes from start to finish. This gluten free recipe serves
Broiled Swordfish à la Niçoise
Ingredients
- 12 cups water
- 1 1/4 cups pearl barley
- 1/2 pound haricots verts, trimmed
- 2 cups grape tomatoes, halved
- 1 cup pitted Kalamata olives, halved
- 1 medium-size red onion, sliced
- 1/3 cup plus 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme
- 1 teaspoon grated lemon peel
- 3 garlic cloves, minced
- 8 6-ounce swordfish steaks
- 2 medium-size red bell peppers, thinly sliced
- 2 medium-size yellow bell peppers, thinly sliced
- Lemon wedges
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