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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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A pleasant alternative to pasta salad, this colorful side dish gives barley, cubed ham and a medley of vegetables. Every time I make it for a crowd, I bring copes of the recipe, says Sheryl Hershberger of Donalds, South Carolina. As a busy wife and mom of four, I like the fact that it can be made ahead of time. Ingredients:
6 cups cooked medium pearl barley |
1 cup (6 ounces) cubed fully cooked ham |
2 celery ribs, diced |
1/2 cup sliced water chestnuts |
1/2 cup chopped green pepper |
1 jar (4 ounces) diced pimientos, drained |
1/2 cup sliced green onions |
1/2 cup sliced fresh mushrooms |
dressing: |
1/2 cup white vinegar |
1/4 cup olive oil |
1/3 cup sugar |
1 envelope (.7 ounce) italian salad dressing mix |
Directions:
1. In a large bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over barley mixture and stir to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Yield: 12 servings.
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