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Prep 15min
Total60min
Servings4
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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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Steps
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.
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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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