Cold barley salad

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

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