Looking for a main dish salad? Then check out dilled Gouda cheese, zucchini and barley salad – a hearty dinner!
Cook it now, eat it later! Regular barley cooks in 45 to 50 minutes compared to 10 to 12 minutes for quick-cooking barley. Once cooked, tightly cover and store in the fridge up to one week.
Dilled Gouda and Chicken Salad: Omit barley. Add 2 cups cubed cooked chicken or turkey with the remaining ingredients in step 2.
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