Tuna Barley Garden Salad
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June 28, 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 chicken broth
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup green bell pepper strips
- 1/2 cup red bell pepper strips
- 1 cup sliced zucchini
- 2 cans (6-1/2 ounces each) tuna packed in water, drained
- Herbed Lemon Dressing
- 1/2 cup low-fat mayonnaise
- 1/2 cup plain low-fat yogurt
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons fresh lemon juice
- Salt and ground black pepper, to taste
Instructions
- Combine barley and chicken broth in saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool.
- In the meantime, steam or microwave broccoli and cauliflower florets about 2 minutes or until partially cooked. Cool.
- Combine broccoli and cauliflower with cooked barley, peppers, zucchini and tuna.
- Combine ingredients for Herbed Lemon Dressing; fold into barley mixture and toss gently.
Nutrition Facts
Tuna Barley Garden Salad
Serves: 6 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 308 | |
| % Daily Value* | ||
| Total Fat 10g | 15.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 19mg | 6.3% | |
| Sodium 888mg | 37% | |
| Total Carbohydrate 35g | 11.7% | |
| Dietary Fiber 7g | 28% | |
| Sugars | ||
| Protein 22g | ||
| 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.
Oleson's Foods Recipes