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Yield: Makes 3-4 main-dish servings
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| 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. |
RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
FOR THE DRESSING:
In a screw-top jar, combine oil, vinegar, garlic, dill or dillweed, 1/4 teaspoon salt, and pepper. Cover and shake well to mix; set aside.
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FOR THE SALAD:
In a medium saucepan combine water, uncooked barley, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add beans the last 10 minutes. Drain, if necessary, and let cool.
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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.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 3-4 main-dish servings
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| Calories: | 309 |
Fat. Total: | 18g |
Carbohydrates, Total: | 21g |
| Cholesterol: | 74mg |
Sodium: | 796mg |
Protein: | 17g |
| Fiber: | 6g |
% Cal. from Fat: | 52% |
Fat, Saturated: | 0g |
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