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"My family loves barley, so I try to work it into everyday menus&151;including picnics and packed lunches," writes Maude Chuha of Chardon, Ohio. "Cooked barley gives this salad a chewy texture, while radishes, celery and green onions add a pleasant crunch."
This recipe is:
Nutritional Analysis: One serving (3/4 cup) equals 140 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 319 mg sodium, 18 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Originally published as Barley Radish Salad in
Light & Tasty
February/March 2002, p15
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