Barley Salad Nicoise                    Barley Artichoke Salad Dijon
Barley Walnut Vegetable Salad      Paradise Barley Fruit Salad
Barley Avocado Chicken Salad       Barley Bean Picnic Salad
Curried Barley Supper Salad          Turkey Barley Mandarin Salad
Easy Barley Greek Salad               Barley, Berries and Chicken Salad
BLT Luncheon Salad                    Barley Bean Toss

Easy Barley Greek Salad

1 cup pearl barley
3 cups water
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon dried leaf oregano, crushed
1/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley
2 medium tomatoes, finely chopped
1 small green or red bell pepper, finely chopped
1/2 cup crumbled feta cheese
Lettuce leaves, washed and chilled
Tomato wedges or lemon slices, for garnish

Place barley, water and 1 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour over hot cooked barley. Cool to room temperature. Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad chilled or at room temperature on lettuce-lined plates. Garnish each serving with tomato wedges or lemon slices, if desired. Makes 6 servings.

Per serving: 266 calories, 5g protein, 15g fat, 30g carbohydrate, 8mg cholesterol, 6g fiber, 558mg sodium.