Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Uncooked barley |
1 \N | Jar (9 3/4 oz) olive salad, drained, coarsely chopped |
4 cans | (4 3/8 oz size) oil-packed sardines, drained l/3 cup chopped red onion l/4 cup bottled balsamic vinaigrette |
Rinse barley; place in medium saucepan. Add 1 qt salted water. Heat to boiling; simmer until tender, about 40 minutes. Drain; place in large bowl. Add remaining ingredients; toss gently. Chill. Garnish with lemon wedges.
Makes 8 servings.
Per serving: 167 calories, 8 g protein, 9 g carbohydrate, 11 g fat, 22 mg cholesterol, 662 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994