Turkey Barley Sesame Salad

1. 1

   To cook pearl barley: In medium saucepan with lid bring 3 cups water to a boil.

2. 2

   Add 1 cup pearl barley; return to a boil.

3. 3

   Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

4. 4

   (Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week.

5. 5

   When ready to use, thaw and add to soups, stews, salads or casseroles for extra flavor and fiber.)

6. 6

   To assemble salad: Drizzle salad dressing over hot cooked barley; toss gently to coat.

7. 7

   Cover barley and refrigerate until cool.

8. 8

   To assemble salad, drain mandarin oranges, reserving 2 tablespoons liquid.

9. 9

   Combine mandarin oranges, 2 tablespoons reserved orange liquid, cooled barley, turkey, celery and green onions.

10. 10

    Toss gently.

11. 11

    Arrange salad greens on 4 dinner plates.

12. 12

    Mound barley salad over greens.

13. 13

    Sprinkle each serving with toasted sliced almonds, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.