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Barley, Berries and Chicken Salad

Barley Walnut Vegetable Salad

3 cups cooked pearl barley, cooking directions below
3/4 cup chopped bell pepper
3/4 cup chopped jicama
3/4 cup sliced radishes
1/2 cup sliced green onions
1/2 cup crumbled feta cheese
1/3 cup toasted chopped walnuts
1/3 cup bottled low-fat salad dressing

In large shallow dish, place cooked barley in a single layer. Arrange vegetables, cheese and walnuts in strips over barley. Cover and chill. Toss salad with dressing just before ready to serve. Makes 4 servings.

Per serving: calories 289, protein 8g, carbohydrates 41g, fat 12g, fiber 6g, cholesterol 18mg, sodium 386mg.

NOTE: For a hardier entrée, add 1 cup of your favorite chopped cooked meat or seafood.

To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.