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Barley Seafood Salad With Creamy Pilled Dressing Recipe
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced celery||2 Tablespoon|
|Green onion||2 Tablespoon|
|Minced dill||2 Tablespoon|
|Barley||2 Cup (32 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Peppers||1 Cup (16 tbs), julienned|
|Crookneck||1⁄2 Cup (8 tbs), quartered and sliced|
|Zucchini||1⁄2 Cup (8 tbs), quartered and sliced|
|Broccoli||1 Cup (16 tbs), steamed or microwave 4 minutes|
|Cauliflower||1 Cup (16 tbs), steamed or microwave 4 minutes|
|Canned skinless boneless salmon||14 3⁄4 Ounce|
|Light tuna in water/Bumble bee white||1 1⁄4 Can (12.5 oz)|
Calories 652 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 89.2 mg29.7%
Sodium 942.9 mg39.3%
Total Carbohydrates 88 g29.2%
Dietary Fiber 21.8 g87.3%
Sugars 5.5 g
Protein 53 g106.2%
Vitamin A 29.6% Vitamin C 129.8%
Calcium 26.4% Iron 61.5%
*Based on a 2000 Calorie diet
Reduce heat and simmer.
Cover and cook for 20 minutes.
Combine dressing ingredients and set aside in refrigerator.
Prepare all vegetables and toss in lg.bowl with seafood.
Combine with barley and fold in dressing.
Serve main dish salad garnished with lemon wedges and parsley sprigs.