Ingredients: Dressing: 1/4 cup Olive oil or salad oil 1/4 cup white wine Vinegar 1 clove Garlic, minced 1 tablespoon minced fresh Dill or 1 teaspoon dried dillweed, crushed 1/4 teaspoon Salt 1/4 teaspoon Pepper Salad: 2 cups water 1/3 cup pearl Barley 1/2 teaspoon salt 8 ounces green beans, trimmed and cut into 1-inch lengths 7-ounce can solid white tuna, drained and broken into chunks 1 medium tomato, chopped 1/2 cup sliced pitted ripe olives 1/3 cup sliced green onion Lettuce leaves 1 hard-cooked egg, cut into wedges
Directions:For dressing, in a screw-top jar, combine oil, Vinegar, Garlic, Dill or dillweed, 1/4 teaspoon Salt, and pepper. Cover and shake well to mix; set aside. For salad, in a medium saucepan combine water, uncooked Barley, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add beans the last 10 minutes. Drain, if necessary, and let cool. In a large salad bowl toss together cooked barley, beans, tuna, tomato, olives, and green onion. Shake dressing; drizzle over salad and toss gently to coat. Let stand for 30 minutes before serving. Serve on lettuce-lined plates. Garnish with egg wedges. |