Total Time
1hr
Prep 45 mins
Cook 15 mins

A flavorful main dish salad good for using up that little bit of extra leftover poultry. From the Barley Foods Council.

Ingredients Nutrition

  • 2 cups hot cooked pearl barley (cooking directions below)
  • 4 -5 tablespoons prepared sesame oil salad dressing
  • 3 12 cups torn fresh salad greens
  • 1 (11 ounce) can mandarin oranges, undrained
  • 1 12 cups cubed cooked turkey
  • 12 cup sliced celery
  • 14 cup sliced green onion
  • toasted sliced almonds, for garnish

Directions

  1. To cook pearl barley: In medium saucepan with lid bring 3 cups water to a boil.
  2. Add 1 cup pearl barley; return to a boil.
  3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  4. Makes about 3 cups.
  5. (Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. When ready to use, thaw and add to soups, stews, salads or casseroles for extra flavor and fiber.) To assemble salad: Drizzle salad dressing over hot cooked barley; toss gently to coat.
  6. Cover barley and refrigerate until cool.
  7. To assemble salad, drain mandarin oranges, reserving 2 tablespoons liquid.
  8. Combine mandarin oranges, 2 tablespoons reserved orange liquid, cooled barley, turkey, celery and green onions.
  9. Toss gently.
  10. Arrange salad greens on 4 dinner plates.
  11. Mound barley salad over greens.
  12. Sprinkle each serving with toasted sliced almonds, if desired.

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