Golden Barley Fruit Salad
Barley Sesame Salad
Curried Barley Supper Salad
Paradise Barley Fruit Salad
Barley Niçoise
Barley Antipasto Salad
Stacked Ham ‘n Barley Supper Salad
Tuna Barley Garden Salad
Barley, Berries and Chicken Salad
Turkey Barley Mandarin Salad


Barley Avocado Chicken Salad

8 to 10 ounces precut salad greens
2 cups chopped cooked chicken
2 cups cooked pearl barley, cooking directions below
1 can (15 ounces) mandarin oranges, drained
1/2 ripe avocado, peeled, pitted and chopped
1/2 medium red onion, sliced into rings
1/4 cup prepared sweet vinaigrette

Combine all ingredients in large salad bowl. Toss gently and serve. Makes 4 entrée servings.

Per serving: 507 calories, 24g protein, 75g carbohydrate, 15g fat, 8g fiber, 51mg cholesterol, 229mg sodium.

To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. (Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and prepared salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.)