1 cup pearl barley
3 cups water
1/2 cup prepared vinaigrette dressing, divided
1/4 cup chopped fresh Italian parsley
1 head butter lettuce
1 pound thin green beans, blanched and ends removed
1 can (12 ounces) albacore tuna, drained
4 hard cooked eggs, each cut into 4 wedges
2 large tomatoes, each cut into 8 wedges
1/2 cup Niçoise olives
3 tablespoons capers, drained
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. Toss cooked and cooled barley with 1/4 cup vinaigrette and parsley. To serve, arrange lettuce leaves on serving platter. Spoon barley onto leaves. Arrange green beans at one end of platter and albacore at the other end, breaking into chunks. Place egg and tomato wedges in center of platter. Sprinkle with olives and capers. Drizzle remaining 1/4 cup vinaigrette over all. Makes 8 servings.
Per serving: calories 298, protein 18g, carbohydrates 26g, dietary fiber 6g, fat 14g, cholesterol 124mg, sodium 587mg.