Print Recipe
All-Season Barley Salad
Course Lunch, Main Dish
Servings
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
Course Lunch, Main Dish
Servings
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
  1. Place barley, water and salt in large saucepan. Bring to boil.
  2. Cover and cook on low heat for 1 hour or until tender. Drain well.
  3. Pour Italian dressing over warm barley and toss to coat lightly. Cover and chill.
  4. Add remaining ingredients, except garnish.
  5. For chilled salad: Spoon barley mixture into serving bowl; chill 2 to 3 hours.
  6. 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.
  7. Or heat in microwave over on high 2 to 3 minutes.
  8. Garnish salad with tomato slices or wedges and lettuce leaves, if desired.