Barley Tuna Salad
On a hot, summer day, try this easy-to-prepare, low-calorie salad using whole grain, fish, and vegetables - a win, win!
~Susan, Cream of the West crew
Adapted from "Barley Nicoise", by the National Barley Foods Council
3 c. water
1 c. pearl barley
1/2 c. Italian salad dressing (Good Season's is the best!)
1/4 c. chopped Italian parsley
1 head lettuce, chopped
couple handfuls of thin, green beans, ends removed, and blanched
1 can (7 oz.) solid-white albacore tuna, packed in water, drained
4 hard cooked eggs
couple handfuls grape tomatoes
1/2 c. chopped green olives
In medium saucepan bring water and salt to a boil. Add barley, return to a simmer, and cook for 45 minutes until barley is tender and water is absorbed. Cool barley and toss with 1/4 c. salad dressing and parsley.
To serve, mound lettuce on large serving platter and top with barley. Arrange beans, tuna, eggs, tomatoes, and olives around edge. Drizzle remaining salad dressing over all.
Makes 4 servings.