Cold barley salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Canned low sodium chicken broh; undiluted |
| ⅔ | cup | Quick cooking barley; uncooked |
| 1 | cup | Frozen English peas; thawed and drained |
| ⅔ | cup | Cubed sweet red pepper |
| 3 | tablespoons | Italian dressing |
| 1 | Green onion; sliced diagonally | |
| ¼ | teaspoon | Dried shole basil |
| ⅛ | teaspoon | Ground white pepper |
| Red leaf lettuce | ||
Directions
Bring chicken broth to a boil in a saucepan; reduce heat to low and stir in barley. Cover and cook 10 minutes or until barley is tender and liquid is absorbed. Remove from heat; add peas and next 5 ingrediants. Toss gently; cover and chill.
Yield 6 servings
115 calories per ½ c.
Posted to JEWISH-FOOD digest by "Aylesworth" <maylesworth@...> on Apr 28, 1998
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