Tossing barley in mix If you're tired of the same old...

Tidbits

March 14, 2001|By Liz Atwood

Tossing barley in mix

If you're tired of the same old salad, try this recipe from the National Barley Foods Council: Combine 8 to 10 cups of precut salad greens; 2 cups of cooked meat, such as pork, ham, chicken, turkey or beef; 2 cups of cooked pearl barley; one 15-ounce can mandarin oranges, drained; 1/2 ripe avocado; 1/2 medium red onion, sliced into rings; and 1/4 cup prepared sweet vinaigrette. Toss gently and serve. Makes 4 servings.

Irish go for bacon

Despite its popularity in restaurants on St. Patrick's Day, corned beef and cabbage is not very Irish, according to the History Channel. In Ireland, families prepared a meal of Irish bacon and cabbage to celebrate the holiday. At the turn of the 20th century, Irish immigrants in New York City substituted corned beef to save money.

A calcium check

The Vegetarian Resource Group, a nonprofit organization based in Baltimore that educates the public about vegetarian and vegan diets, recently tested the nutritional content of various nondairy milks. The group found that Sun Soy and Better Than Milk Rice (not light) brands had the highest calcium content -- 400 milligrams per cup, compared with 300 milligrams found in cow's milk.

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail liz.atwood@baltsun.com.

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