barley bonanza salad

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* Exported from MasterCook *

 

Barley Bonanza Salad

 

Recipe By :Boone Hospital Center, Columbia, MO

Serving Size : 8 Preparation Time :0:00

Categories : Salads Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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SALAD:

2 cups cooked barley

2 cups frozen whole kernel corn -- thawed

1/2 cup dried cranberries or raisins

2 medium chopped scallions -- (2 to 3)

1 medium apple (unpeeled) -- finely chopped

1 medium carrot -- coarsely shredded

DRESSING:

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon lemon juice

 

Mix salad ingredients in a large bowl. Combine dressing ingredients in a tightly

covered container and shake to combine. Pour dressing over salad and mix to coat

salad. Serve cold or room temperature. Makes 8 servings.

 

Per serving: Calories: 160, Fat: 4 g, Saturated fat: 1 g, Carbohydrate: 28 g,

Protein: 3.5 g, Fiber: 4 g, Cholesterol: 0 mg

 

Recipe from Jill Williams, Boone Hospital Center

http://www.komu.com/html/htmlPepper/RecipeDecember03Williams.htm

 

Source:

" B H C Good Hearted Cuisine "

Yield:

" 4 cups "

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Per Serving (excluding unknown items): 171 Calories; 4g Fat (19.5% calories from

fat); 2g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 1103 0 30 0 0 0 0 0