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


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.