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Tuna Barley Garden Salad: Date Added: 26 Jul 2011
Listed in: Salads

1 cup pearl barley
3 cups chicken broth
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 cup sliced zucchini
2 cans (6-1/2 ounces each) tuna packed in water, drained

Herbed Lemon Dressing
1/2 cup low-fat mayonnaise
1/2 cup plain low-fat yogurt
2 tablespoons finely chopped celery
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons fresh lemon juice
Salt and ground black pepper, to taste

Cooking Instructions

1. Combine barley and chicken broth in saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool.
2. In the meantime, steam or microwave broccoli and cauliflower florets about 2 minutes or until partially cooked. Cool.
3. Combine broccoli and cauliflower with cooked barley, peppers, zucchini and tuna.
4. Combine ingredients for Herbed Lemon Dressing; fold into barley mixture and toss gently.
Makes 6 servings.
Nutrition Information Per Serving: 308 calories, 22g protein, 10g fat, 35g carbohydrate, 19mg cholesterol, 7g fiber, 888mg sodium.

Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit

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Tuna Barley Garden Salad
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