Turkey Barley Mandarin Salad
4‒5 tablespoons sesame oil salad dressing
2 cups hot cooked pearl barley - cooking directions below
11 ounces mandarin oranges, undrained
1½ cups turkey or chicken, cubed, cooked
½ cup celery, sliced
¼ cup green onions, sliced
3½ cups fresh salad greens, torn
Crunchy oriental noodles, for garnish
Drizzle salad dressing over hot cooked barley; toss gently to coat.
Cover barley and refrigerate until cool.
To assemble salad, drain mandarin oranges, reserving 2 tablespoons of liquid.
Combine mandarin oranges, 2 tablespoons reserved orange liquid, cooled barley, turkey, celery and green onions.
Arrange salad greens on 4 dinner plates.
Mound barley salad over greens.
Sprinkle each serving with crunchy noodles if desired.
Place ¾ cup of pearl barley, 2¼ cups water and ½ teaspoon of salt in medium saucepan.
Bring to boil.
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
Makes 2½ to 3 cups.