Tuna Barley Garden Salad
1 c. Alaska Flour Company whole hulless barley
3 c. chicken broth
1 c. broccoli florets
1 c. cauliflower florets
½ c. green bell pepper strips
½ c. red bell pepper strips
1 c. sliced zucchini
2 cans (6.5 oz. each) tuna packed in water, drained
Herbed lemon dressing
½ c. low fat mayo
½ c. plain low fat yogurt
2 Tbsp. finely chopped celery
2 Tbsp. finely chopped green onion
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh dill
2 Tbsp. finely chopped fresh lemon juice
Salt and ground black pepper, to taste
Makes 6 servings.
1. Combine barley and chicken broth in saucepan. Bring to a boil. Reduce heat to low, cover, and cook 45 minutes or until barley is tender and liquid is absorbed. (Alternately, cook in a rice cooker. See instructions here.) Cool.
2. Steam or microwave broccoli and cauliflower florets about 2 minutes or until partially cooked. Cool. Combine broccoli and cauliflower with cooked barley, peppers, zucchini, and tuna.
3. Combine ingredients for dressing. Fold into barley mixture and toss gently.