Barley Luncheon Salad
|Diced cooked ham/Chicken turkey tuna / shrimp||1 Cup (16 tbs)|
|Cooked barley||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cubed longhorn cheese||1⁄2 Cup (8 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Raw peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Cooked asparagus pieces||1⁄2 Cup (8 tbs)|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
|Lettuce leaves||1 Cup (16 tbs)|
Combine the first nine ingredients in a large bowl.
Refrigerate until well chilled.
Serve on lettuce leaves and garnish with tomato wedges.
NOTE: Other grains may be substituted for the barley.
Vegetables may be varied according to preference and availability.