Barley Waldorf Salad

Barley Waldorf Salad is a lowfat salad recipe that you can prepare as a light meal or side dish recipe. If desired, you can substitute the barley in the recipe with another healthy grain like cooked quinoa or buckwheat (kasha). I made this salad after I saw a photo of the recipe on the cover of the brochure entitled Publix Greenwise Market, Winter 2010. It is delicious and makes a great lunch for dieters. If desired, add your favorite salad-seed-nut mix, raisins, a touch of cinnamon, herbs and spices for added flavor.

Note: You could make this salad 'pareve' by substituting the yogurt for a pareve soy-based milk product found in the kosher section of your supermarket.

Ingredients for Barley Waldorf Salad:

• 3/4 cup regular barley
• 3 3/4 cups water
• 3/4 tsp. salt, divided
• 1/4 cup plain lowfat yogurt
• 3 tbsp. regular or light mayonnaise, or salad dressing
• 1/4 tsp. finely grated lemon zest
• 1 tbsp.lemon juice
• 1/4 tsp. sugar
• 1 1/2 cups seedless green or red grapes, halved
• 1 medium apple, cored and chopped (I added another small apple)
• 1/2 cup chopped celery
• 1/4 cup coarsely chopped walnuts, toasted (I prefer toasted pecans, and used more than 1/4 cup)
• Boston Bibb lettuce leaves
• Lemon wedges, if desired

In a large bowl, whisk together the yogurt, mayonnaise or dressing, lemon peel, lemon juice, sugar and remaining salt. Stir in the cooked and cooled barley. Fold in grapes, apple, celery and walnuts.

Spoon barley mixture onto lettuce leaves. Garnish with lemon wedges.

Serves: 8

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