Golden Barley Fruit Salad
Curried Barley Supper Salad
Paradise Barley Fruit Salad
Barley Bean Wraps
Greek Barley Salad
Barley Antipasto Salad
Teriyaki Barley Salad

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


BLT Luncheon Salad

1 cup pearl barley
3 cups water
3 cups cooked and cubed chicken
2 cups chopped tomatoes
3/4 cup crumbled Gorgonzola cheese
6 strips bacon, cooked and chopped
4 cups torn romaine lettuce leaves
1/2 to 2/3 cup balsamic vinaigrette
  (or other prepared salad dressing of choice)
4 large romaine lettuce leaves

Place water in medium saucepan; bring to boil. Add barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool. In large salad bowl, combine cooked and cooled barley with chicken, tomatoes, cheese, bacon and torn romaine. Add vinaigrette and toss. Place a large romaine lettuce leaf on each of 4 plates. Mound tossed salad onto each leaf and serve. Makes 4 servings.

Per serving: 600 calories, 56g protein, 53g carbohydrate, 10g fiber, 18g fat, 147mg cholesterol, 1247mg sodium.