Title: Cold Barley Salad
Categories: None
Yield: 1 Servings

1 c Canned low sodium chicken
-broh; undiluted
2/3 c Quick cooking barley;
-uncooked
1 c Frozen English peas; thawed
-and drained
2/3 c Cubed sweet red pepper
3 tb Italian dressing
1 Green onion; sliced
-diagonally
1/4 ts Dried shole basil
1/8 ts Ground white pepper
Red leaf lettuce

Bring chicken broth to a boil in a saucepan; reduce heat to low and stir in
barley. Cover and cook 10 minutes or until barley is tender and liquid is
absorbed. Remove from heat; add peas and next 5 ingrediants. Toss gently;
cover and chill.

Yield 6 servings

115 calories per 1/2 c.
Posted to JEWISH-FOOD digest by "Aylesworth" on
Apr 28, 1998