Golden Barley Fruit Salad
Barley Sesame Salad
Curried Barley Supper Salad
Paradise Barley Fruit Salad
Barley Bean Wraps
Greek Barley Salad

Barley Antipasto Salad
Stacked Ham ‘n Barley Supper Salad
Tuna Barley Garden Salad
Barley, Berries and Chicken Salad
Turkey Barley Mandarin Salad

Barley Antipasto Salad

1 cup pearl barley
3 cups water
1/2 pound Provolone cheese, cut into 1/4-inch cubes
1/2 pound Italian salami, cut into 1/4-inch cubes
1 can (16 ounces) artichoke hearts, drained and quartered
1 cup pepperoncini rings, drained (or 2/3 cup whole pepperoncini, sliced into rings)
3/4 cup chopped red bell pepper
8 medium white button mushrooms, sliced
1/2 cup chopped Kalamata or ripe black olives
1/4 cup shredded Parmesan cheese
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh Italian parsley leaves
1/3 to 1/2 cup prepared Italian salad dressing

In medium saucepan with lid, bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool. In large bowl, combine cooked and cooled barley, Provolone cheese, salami, artichokes, pepperoncini, bell pepper, mushrooms, olives, Parmesan cheese, basil and parsley. Drizzle with salad dressing and toss to coat. Cover and chill for 2 hours. Just before serving, toss again, adding more dressing if necessary. Makes 12 servings.

Per serving: calories 269, protein 13g, carbohydrates 21g, fiber 5g, fat 16g, cholesterol 32mg, sodium 724mg.