Yield: 1 Servings
| Measure | 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 \N | Green onion; sliced diagonally |
| ¼ teaspoon | Dried shole basil |
| ⅛ teaspoon | Ground white pepper |
| \N \N | Red leaf lettuce |
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