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Barley Seafood Salad With Creamy Pilled Dressing

Elitists.Kitchen's picture
This salad is a fresh and healthy dish that can be served as a maincourse meal. Prepared wih cooked barley tossed with vegetables and dressing of lemon juice and yogurt with sour half and half and seafood, this barley seafood salad is best served with lemon wedges and fresh parley as garnish.
  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.

Recipe Summary

Main Dish

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