Barley Salad with Squash
INGREDIENTS:
1 c Medium pearl barley
2 c Water
2 Kirby cucumbers
1 md Yellow squash
1 md Zucchini
1/2 c Non-fat mayonnaise
2 tb Tarragon vinegar
1/4 c Chopped fresh dill
Salt and freshly ground
-black peper
1 Jar (1-lb) pickled beets
--or-
2 c Cooked sliced fresh beets)
Watercress for garnish
1 c Medium pearl barley
2 c Water
2 Kirby cucumbers
1 md Yellow squash
1 md Zucchini
1/2 c Non-fat mayonnaise
2 tb Tarragon vinegar
1/4 c Chopped fresh dill
Salt and freshly ground
-black peper
1 Jar (1-lb) pickled beets
--or-
2 c Cooked sliced fresh beets)
Watercress for garnish
During the time it takes to cook the barley, peel, halve and seed the cucumbers and cut them into 1/2 inch half moons. Halve and seed the zucchini and yellow squash, cut them into 1/2 inch half moons and parboil them for a minute, drain and pat dry.
In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill; season well with salt and pepper. To the dressing add the cooked barley, cucumbers and squash and toss well; adjust the seasoning.
On the outside edge of a serving platter, make a ring of drained sliced pickled beets. Pile the barley salad in the middle and center some watercress leaves in the middle of the salad. Yield: 4 servings
FATFREE DIGEST V96 #156