Dilled Gouda and Barley Salad

 

1/2

cup uncooked regular barley

2

cups water

1/3

cup sun-dried tomatoes (not oil-packed)

2

cups cold cooked barley

1

cup coarsely chopped zucchini (1 small)

3/4

cup shredded smoked Gouda cheese (3 oz)

1/3

cup reduced-fat mayonnaise or salad dressing

2

teaspoons chopped fresh or 3/4 teaspoon dried dill weed

1

teaspoon lemon juice

1/4

teaspoon salt

Red leaf lettuce

• 1 Cook barley in water as directed on package.
• 2 In small bowl, place tomatoes; add enough hot water to cover. Let stand 5 minutes. Drain and chop.
• 3 In medium bowl, mix barley, tomatoes and remaining ingredients except lettuce. Serve on lettuce-lined plates.