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,
To cook pearl
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.