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Curried Barley Supper Salad
Paradise Barley Fruit Salad
Barley Bean Wraps
Greek Barley Salad
Barley Antipasto Salad
Teriyaki Barley Salad

Barley Antipasto Salad
Stacked Ham ‘n Barley Supper Salad
Tuna Barley Garden Salad
Barley, Berries and Chicken Salad
Turkey Barley Mandarin Salad
Confetti Barley Salad


Turkey Barley Mandarin Salad

                                                                Print Friendly Version

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, reserve liquid
1-1/2 cups cubed cooked turkey or chicken
1/2 cup sliced celery  
1/4 cup sliced green onions
Toasted sliced or slivered almonds, optional 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 orange 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 or slivered almonds, if desired. Makes 4 entrée servings.

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

To cook pearl barley
In medium saucepan with lid, bring 2-1/4 cups water and 1/2 teaspoon salt to a boil.  Add 3/4 cup pearl barley; return 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.  Note:  Place 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