Turkey Barley Mandarin Salad
4–5 tbsp sesame oil salad dressing
2 cups hot cooked pearl barley - cooking directions below
11 oz 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. Toss gently.
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, 2 ¼ 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 2 ½ to 3 cups.