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


Turkey Barley Mandarin Salad

2 cups hot cooked pearl barley (cooking directions below)
4 to 5 tablespoons prepared sesame oil salad dressing
3-1/2 cups torn fresh salad greens
1 can (11 ounces) mandarin oranges, undrained
1-1/2 cups cubed cooked turkey or chicken
1/2 cup sliced celery
1/4 cup sliced green onions
Crunchy Oriental noodles, for garnish

Drizzle salad dressing over hot cooked barley; toss gently to coat. Cover barley and refrigerate until cool. To assemble salad, drain mandarin oranges, reserving 2 tablespoons liquid. Combine mandarin oranges, 2 tablespoons reserved orange liquid, cooled barley, turkey, celery and green onions. Toss gently. Arrange salad greens on 4 dinner plates. Mound barley salad over greens. Sprinkle each serving with crunchy noodles, if desired. Makes 4 entrée servings.

Per serving: 253 calories, 12g protein, 11g fat, 27g carbohydrate, 19mg cholesterol, 5g fiber, 180mg sodium.

To cook pearl barley
Place 3/4 cup pearl barley, 2-1/4 cups water and 1/2 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes 2-1/2 to 3 cups.