Recipe - Cold Barley Salad

1 cup Canned low sodium chicken
broh; undiluted
2/3 cup Quick cooking barley;
uncooked
1 cup Frozen English peas; thawed
and drained
2/3 cup Cubed sweet red pepper
3 tablespoon Italian dressing
1 Green onion; cut or sliced up
diagonally
One fourth teaspoon Dried shole basil
1/8 teaspoon Ground white pepper
Red leaf lettuce

Bring chicken broth to a boil in a saucepan; reduce heat to low and stir in
barley. Cover and cook 10 minutes or until barley is tender and liquid is
absorbed. Remove from heat; add peas and next 5 ingrediants. Toss gently;
cover and chill.

Yield 6 servings

115 calories per One half c.
Posted to JEWISHFOOD digest by "Aylesworth" maylesworth@email.msn.com on
Apr 28, 1998