Barley Sesame Salad                Barley Bean Toss
Barley Artichoke Salad Dijon       Curried Barley Supper Salad
Barley Walnut Vegetable Salad   Paradise Barley Fruit Salad
Barley Avocado Chicken Salad    Barley Bean Picnic Salad
Tuna Barley Garden Salad          Easy Barley Greek Salad
Turkey Barley Mandarin Salad     Barley, Berries and Chicken Salad
BLT Luncheon Salad


Turkey Barley Sesame 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
1/2 cup sliced celery
1/4 cup sliced green onions
Toasted sliced almonds, 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 toasted sliced almonds, if desired. Makes 4 entrée servings.

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

To cook pearl barley
In medium saucepan with lid bring 3 cups water to a boil. Add 1 cup pearl barley; return to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 cups.

NOTE: Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. When ready to use, thaw and add to soups, stews, salads or casseroles for extra flavor and fiber.