Turkey Barley Mandarin Salad
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June 28, 2020
Persons
4
Serving Size
1 entree serving
Notes
To cook pearl barley: Place 3/4 cup pearl barley, 2-1/4 cups water and 1/2 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes 2-1/2 to 3 cups.
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 2 cups hot cooked pearl barley (cooking directions below)
- 4 to 5 tablespoons prepared sesame oil salad dressing
- 3-1/2 cups torn fresh salad greens
- 1 can (11 ounces) mandarin oranges, undrained
- 1-1/2 cups cubed cooked turkey or chicken
- 1/2 cup sliced celery
- 1/4 cup sliced green onions
- Crunchy Oriental noodles, for garnish
Instructions
- Drizzle salad dressing over hot cooked barley; toss gently to coat. Cover barley and refrigerate until cool.
- 2. To assemble salad, drain mandarin oranges, reserving 2 tablespoons liquid. Combine mandarin oranges, 2
- tablespoons reserved orange liquid, cooled barley, turkey, celery and green onions. Toss gently.
- 3. Arrange salad greens on 4 dinner plates. Mound barley salad over greens. Sprinkle each serving with crunchy
- noodles, if desired.
Nutrition Facts
Turkey Barley Mandarin Salad
Serves: 4 entree servings
|
Amount Per Serving: 1 entree serving
|
||
|---|---|---|
| Calories | 253 | |
| % Daily Value* | ||
| Total Fat 11g | 16.9% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 19mg | 6.3% | |
| Sodium 180mg | 7.5% | |
| Total Carbohydrate 27g | 9% | |
| Dietary Fiber 5g | 20% | |
| Sugars | ||
| Protein 12g | ||
| 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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