Dilled Gouda and Barley Salad

Looking for a main dish salad? Then check out dilled Gouda cheese, zucchini and barley salad – a hearty dinner!

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Prep Time 15 min
Total Time 60 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 600mg; 600%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 5g 5% Sugars 4g 4% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 4%;
Calcium: 20%;
Iron: 8%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;