Memorial Day Recipes

Dilled Gouda and Barley Salad

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Dilled Gouda and Barley Salad

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Since barley takes a while to cook, make this wonderful salad the day before. It stores for up to 1 week. You can also use quick-cooking barley to speed up the process.

Shared by aevans,
Chicago

Time needed

15 min preparation + 45 min cooking

Ingredients

  • 1/2 C. uncooked regular barley
  • 2 C. water
  • 1/3 C. sun-dried tomatoes (not oil-packed)
  • 1 C. coarsely chopped zucchini (1 sm.)
  • 3/4 C. shredded smoked Gouda cheese (3 oz.)
  • 1/3 C. reduced-fat mayonnaise or salad dressing
  • 2 tsp. chopped fresh or 3/4 tsp. dried dill weed
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • Red leaf lettuce

Directions

Cook barley in water as directed. In small bowl, place tomatoes; add enough hot water to cover. Let stand 5 minutes. Drain and chop. In medium bowl, mix barley, tomatoes, and remaining ingredients except lettuce. Serve on lettuce-lined plates.

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