Layered Chef Salad
|Quick cooking pearled barley||1⁄2 Cup (8 tbs)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Torn lettuce||4 Cup (64 tbs)|
|Cooked ham/Cooked chicken||2 Cup (32 tbs), cubed|
|Diced green pepper||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Mayonnaise||1 1⁄4 Cup (20 tbs)|
|Prepared yellow mustard||2 Tablespoon|
|Dill weed||1 Teaspoon|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
Cook barley in boiling salted water, covered, 10 to 12 minutes, or until tender, stirring occasionally.
Drain and cool.
Arrange layer of lettuce, ham, green pepper, barley and celery in 3-quart salad bowl.
Combine mayonnaise, mustard, sugar and dill weed; mix well.
Spoon mayonnaise-dill mixture on top of lettuce layer, spreading to edges of bowl.
Sprinkle cheese and green onion over mayonnaise.
Cover with plastic wrap and refrigerate several hours, or overnight.
Toss salad just before serving.
Great for buffet or Sunday night supper