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


Tuna Barley Garden Salad

1 cup pearl barley
3 cups chicken broth
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 cup sliced zucchini
2 cans (6-1/2 ounces each) tuna packed in water, drained

Herbed Lemon Dressing
1/2 cup low-fat mayonnaise
1/2 cup plain low-fat yogurt
2 tablespoons finely chopped celery
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons fresh lemon juice
Salt and ground black pepper, to taste

Combine barley and chicken broth in saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool. In the meantime, steam or microwave broccoli and cauliflower florets about 2 minutes or until partially cooked. Cool. Combine broccoli and cauliflower with cooked barley, peppers, zucchini and tuna. Combine ingredients for Herbed Lemon Dressing; fold into barley mixture and toss gently. Makes 6 servings.

Per serving: 308 calories, 22g protein, 10g fat, 35g carbohydrate, 19mg cholesterol, 7g fiber, 888mg sodium.