All-Season Barley Salad

All Recipes, Salads

All-Season Barley Salad

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Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 1 Teaspoon salt
  • 1/4 Cup bottled Italian dressing
  • 1/4 Pound diced bacon, fried until crisp, and drained
  • 1 1/2 Cups frozen green peas, thawed
  • 1 Cup thinly sliced celery
  • 1/2 Cup thinly sliced onion or 1/4 cup chopped green onion
  • 1/3 Cup sliced water chestnuts
  • 1 2oz. Jar jar pimentos, drained
  • 1/4 Cup mayonnaise
  • 1/4 Cup sour cream
  • salt and pepper To Taste

Instructions
 

  • Place barley, water and salt in large saucepan. Bring to boil.
  • Cover and cook on low heat for 1 hour or until tender. Drain well.
  • Pour Italian dressing over warm barley and toss to coat lightly. Cover and chill.
  • Add remaining ingredients, except garnish.
  • For chilled salad: Spoon barley mixture into serving bowl; chill 2 to 3 hours.
  • For a hot salad: Spoon mixture into a baking dish or individual ramekins. Bake at 350 ºF 15 to 20 minutes or until heated through.
  • Or heat in microwave over on high 2 to 3 minutes.
  • Garnish salad with tomato slices or wedges and lettuce leaves, if desired.