Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Stacked Ham n Barley Supper Salad Print Email

3 cups hot cooked pearl barley, cooking directions below
Onion Mustard Dressing, recipe below (or use your favorite vinaigrette-style dressing)
2 cups diced cooked ham
1 medium green pepper, seeded and chopped
1 cup sliced celery
2 cups shredded carrots
3 cups shredded Swiss cheese
6 cups lightly packed shredded Romaine
1 cup sliced radishes
Combine hot cooked barley with Onion Mustard Dressing; let cool to room temperature. Spoon cooled barley mixture in an even layer in the bottom of a deep salad bowl. Layer remaining ingredients over barley. Mix and serve. (Note: Once salad is prepared, may cover and refrigerate overnight to allow flavors to blend.) Makes 6 servings.

Per serving: calories 546, protein 44g, fat 37g, carbohydrates 11g, cholesterol 121mg, fiber 3g, sodium 589mg.

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. Cover, reduce heat to low and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. Place any unused barley in airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles or salads for extra fiber and flavor. For best results, bring frozen or refrigerated barley to room temperature before adding to recipes.
Search Site

only search Tony's Market
See Our Menus!