Recipe - Live-Well: Barley Supper Salad

3 cup Vegetable stock
1 cup Pearl or pot barley
1 Bay leaf
2 Carrots, chopped
2 Celery stalks, chopped
4 Green onions
One half Sweet green pepper
19 ounce Canned red kidney beans

DRESSING
One fourth cup Vegetable stock
1/3 cup Red wine vinegar
1 tablespoon Dijon mustard
2 teaspoon Dried basil
1 teaspoon Dried thyme
1/3 cup Olive oil
One fourth cup Fresh parsley, chopped
Lettuce leaves

In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce
heat, cover and simmer for 40 minutes. Stir in carrots and celery; cook for
5 minutes or until stock is absorbed and barley is tender. Discard bay
leaf; transfer to large bowl. Fluff with fork.

Meanwhile, chop onions and green pepper; drain and rinse beans. Add to
barley mixture.

Dressing: Whisk together stock, vinegar, mustard, basil and thyme. Whisk in
oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up
to 8 hours. Stir in parsley. Serve on lettuce leaves.

Per Serving: about 330 calories, 9 g protein, 13 g fat, 47 g carbohydrate
very high source fibre, good source iron.

Source: Canadian Living magazine [Jan 96] Presented in an article by Carol
Ferguson. Recipes from Canadian Living Test Kitchen.
[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini