Yield: 1 Servings
|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