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Barley Antipasto Salad
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Barley Antipasto Salad
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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