Turkey Barley Sesame Salad |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A flavorful main dish salad good for using up that little bit of extra leftover poultry. From the Barley Foods Council. Ingredients:
2 cups hot cooked pearl barley (cooking directions below) |
4 -5 tablespoons prepared sesame oil salad dressing |
3 1/2 cups torn fresh salad greens |
1 (11 ounce) can mandarin oranges, undrained |
1 1/2 cups cubed cooked turkey |
1/2 cup sliced celery |
1/4 cup sliced green onion |
toasted sliced almonds, for garnish |
Directions:
1. To cook pearl barley: In medium saucepan with lid bring 3 cups water to a boil.
2. Add 1 cup pearl barley; return to a boil.
3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
4. Makes about 3 cups.
5. (Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. When ready to use, thaw and add to soups, stews, salads or casseroles for extra flavor and fiber.) To assemble salad: Drizzle salad dressing over hot cooked barley; toss gently to coat.
6. Cover barley and refrigerate until cool.
7. To assemble salad, drain mandarin oranges, reserving 2 tablespoons liquid.
8. Combine mandarin oranges, 2 tablespoons reserved orange liquid, cooled barley, turkey, celery and green onions.
9. Toss gently.
10. Arrange salad greens on 4 dinner plates.
11. Mound barley salad over greens.
12. Sprinkle each serving with toasted sliced almonds, if desired.
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