To present the salad as shown on the cover, leave the green beans whole (trim off the ends). Steam whole beans for 10 minutes, instead of mixing with barley. Serve a cluster of whole beans alongside each portion.
- For the Dressing:
- 1/4 cup olive oil or salad oil
- 1/4 cup white wine vinegar
- 1 clove garlic, minced
- 1 tablespoon minced fresh dill or 1 teaspoon dried dillweed, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- For the Salad:
- 2 cups water
- 1/3 cup pearl barley
- 1/2 teaspoon salt
- 8 ounces green beans, trimmed and cut into 1-inch lengths
- 7-ounce can solid white tuna, drained and broken into chunks
- 1 medium tomato, chopped
- 1/2 cup sliced pitted ripe olives
- 1/3 cup sliced green onion
- Lettuce leaves
- 1 hard-cooked egg, cut into wedges
FOR THE DRESSING:
In a screw-top jar, combine oil, vinegar, garlic, dill or dill weed, 1/4 teaspoon salt and pepper. Cover and shake well to mix; set aside.
FOR THE SALAD:
In a medium saucepan combine water, uncooked barley and 1/2 teaspoon salt. Bring to a boil; reduce heat. Cover and simmer for 45 minutes. Add beans the last 10 minutes. Drain, if necessary, and let cool.
In a large salad bowl toss together cooked barley, beans, tuna, tomato, olives and green onion. Shake dressing; drizzle over salad and toss gently to coat. Let stand for 30 minutes before serving. Serve on lettuce-lined plates. Garnish with egg wedges.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
309 calories; 18g total fat; 74mg cholesterol; 796mg sodium; 21g carbohydrates; 6g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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