Barley, egg and green pea salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (13 Oz) Vegetable Broth |
| 1⅓ | cup | Water |
| ¼ | teaspoon | Salt |
| 1 | cup | Pearled Barley |
| 1 | large | Clove Garlic; peeled & flattened |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Olive Oil |
| 3 | tablespoons | Red Wine Vinegar |
| 2 | cups | Green Peas; cooked |
| 1 | small | Cucumber; sliced thin |
| 5 | Hard-Boiled Eggs; sliced | |
| ⅔ | cup | Nonfat Yogurt |
| ½ | cup | Nonfat Mayonnaise |
Directions
Combine 1st 3 ingredients and bring to a boil. Add barley to liquid and cook 40-45 minutes. Add dressing ingredients together in large bowl and let sit. When the barley is done, discard garlic and whisk. Add barley and toss to mix. Add peas and mix. Arrange barley on plattter and surround with cucumber, cover with egg slices. Pass with yogurt sauce.
Recipe by: Joan's Special Recipes Posted to MC-Recipe Digest by "cabinluvr@..." <cabinluvr@...> on Mar 11, 98