Barley Seafood Salad With Creamy Pilled Dressing
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced celery||2 Tablespoon|
|Green onion||2 Tablespoon|
|Minced dill||2 Tablespoon|
|Barley||2 Cup (32 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Peppers||1 Cup (16 tbs), julienned|
|Crookneck||1⁄2 Cup (8 tbs), quartered and sliced|
|Zucchini||1⁄2 Cup (8 tbs), quartered and sliced|
|Broccoli||1 Cup (16 tbs), steamed or microwave 4 minutes|
|Cauliflower||1 Cup (16 tbs), steamed or microwave 4 minutes|
|Canned skinless boneless salmon||14 3⁄4 Ounce|
|Light tuna in water/Bumble bee white||1 1⁄4 Can (12.5 oz)|
Bring rinsed barley to boiling point in chicken broth.
Reduce heat and simmer.
Cover and cook for 20 minutes.
Combine dressing ingredients and set aside in refrigerator.
Prepare all vegetables and toss in lg.bowl with seafood.
Combine with barley and fold in dressing.
Serve main dish salad garnished with lemon wedges and parsley sprigs.