Ingredients
1/2
cup uncooked regular barley
2
cups water
1/3
cup sun-dried tomatoes (not oil-packed)
2
cups cold cooked barley
1
cup coarsely chopped zucchini (1 small)
3/4
cup shredded smoked Gouda cheese (3 oz)
1/3
cup reduced-fat mayonnaise or salad dressing
2
teaspoons chopped fresh or 3/4 teaspoon dried dill weed
1
teaspoon lemon juice
1/4
teaspoon salt
Red leaf lettuce
Preparation
Cook barley in water as directed on package.
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.
