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Barley Ham Salad Recipe

A pleasant alternative to pasta salad, this colorful side dish gives barley, cubed ham and a medley of vegetables. "Every time I make it for a crowd, I bring copes of the recipe," says Sheryl Hershberger of Donalds, South Carolina. "As a busy wife and mom of four, I like the fact that it can be made ahead of time.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Barley Ham Salad Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

6 cups cooked medium pearl barley
1 cup (6 ounces) cubed fully cooked ham
2 celery ribs, diced
1/2 cup sliced water chestnuts
1/2 cup chopped green pepper
1 jar (4 ounces) diced pimientos, drained
1/2 cup sliced green onions
1/2 cup sliced fresh mushrooms
DRESSING:
1/2 cup white vinegar
1/4 cup olive oil
1/3 cup sugar
1 envelope (.7 ounce) Italian salad dressing mix

Directions

In a large bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over barley mixture and stir to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Yield: 12 servings.

Nutritional Analysis: One serving (3/4 cup) equals 234 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 185 mg sodium, 38 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Originally published as Barley Ham Salad in Light & Tasty April/May 2003, p5