Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional Facts

3/4 cup: 234 calories, 7g fat (1g saturated fat), 4mg cholesterol, 185mg sodium, 38g carbohydrate (0 sugars, 8g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

  • 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 or canola oil
  • 1/3 cup sugar
  • 1 envelope (.7 ounce) Italian salad dressing mix
  1. 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.
Originally published as Barley Ham Salad in Light & Tasty April/May 2003, p5

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBarley Ham Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review