|Stacked Ham ‘n Barley Supper Salad
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.