Curried Barley Supper Salad
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June 4, 2020
Persons
6
Serving Size
1 serving
Notes
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1 cup pearl barley
- 3 cups water
- 3/4 cup fat-free sour cream
- 1/3 cup low-fat mayonnaise
- 1/4 cup chutney
- 2 to 3 teaspoons curry powder
- 1/2 teaspoon salt
- 1-1/2 cups cubed cooked boneless, skinless chicken
- 1 medium apple, cored and chopped
- 1 medium pear, cored and chopped
- 3/4 cup halved red and green seedless grapes
- 1/2 cup chopped celery
- 2 tablespoons chopped roasted peanuts
- Lettuce leaves
Instructions
- In medium saucepan with lid, bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool and stir to separate.
- Mix together sour cream, mayonnaise, chutney, curry powder and salt.
- Blend dressing into cooled barley. Cover and refrigerate.
- At serving time, stir in chicken, apple, pear, grapes and celery. Arrange lettuce leaves on platter and spoon barley salad over lettuce. Sprinkle with peanuts and serve.
Nutrition Facts
Curried Barley Supper Salad
Serves: 6 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 332 | |
| % Daily Value* | ||
| Total Fat 8g | 12.3% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 35mg | 11.7% | |
| Sodium 408mg | 17% | |
| Total Carbohydrate 49g | 16.3% | |
| Dietary Fiber 8g | 32% | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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