Sardine salad

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

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