Recipe - Sardine Salad

One fourth cup Uncooked barley
1 Jar (9 Three fourths oz) olive salad,
drained, coarsely chopped
4 cn (4 3/8 ounce size) oilpacked
sardines, drained
l/3 cup chopped red onion
l/4 cup bottled balsamic
vinaigrette

Rinse barley; place in medium saucepan. Add 1 qt salted water. Heat to
boiling; simmer until tender, about 40 minutes. Drain; place in large bowl.
Add remaining ingredients; toss gently. Chill. Garnish with lemon wedges.

Makes 8 servings.

Per serving: 167 calories, 8 g protein, 9 g carbohydrate, 11 g fat, 22 mg
cholesterol, 662 mg sodium.

From the files of Al Rice, North Pole Alaska. Feb 1994

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