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Barley Luncheon Salad

Natural.Foodie's picture
Ingredients
  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)
  Salt 1 Teaspoon
  Salad dressing/Mayonnaise 3⁄4 Cup (12 tbs)
  Lettuce leaves 1 Cup (16 tbs)
  Tomato wedges 3
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Servings: 
6

Rate It

Your rating: None
4.11
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 316 Calories from Fat 136

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 6.2 g30.9%

Trans Fat 0 g

Cholesterol 67.3 mg22.4%

Sodium 717.3 mg29.9%

Total Carbohydrates 25 g8.5%

Dietary Fiber 4.4 g17.7%

Sugars 5.8 g

Protein 17 g33.6%

Vitamin A 25.7% Vitamin C 26.5%

Calcium 17.1% Iron 12.5%

*Based on a 2000 Calorie diet

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Barley Luncheon Salad Recipe