LilPup
03-24-2008, 05:00 PM
I haven't made this yet, but plan to so I can use up the leftover Easter Ham.
According to the original recipe from Taste of Home it was 234 cal, 7 g fat and 8 g fiber. for 4 points, but I am going to use SPLENDA and the original recipe called for sugar. That substitution reduced 1 point.
BARLEY HAM SALAD
POINTSŪ Value: 3
Servings: 12
Ingredients
6 cup cooked barley
1 cup extra-lean ham, approximately 11% fat, cubed
1 cup celery, chopped (2 ribs)
1/2 cup water chestnuts, sliced
1/2 cup green pepper(s) (chopped)
1/2 cup Dole Green Onions, sliced
1/2 cup mushroom(s), sliced
DRESSING * * * * **
1/2 cup white vinegar
1/4 cup olive oil
1/3 cup SPLENDA
1 packet DRY Italian Salad DressingInstructions
In a large bowl, combine the first eight ingredients. In a jar with a tight fitting lid, combine the dressing ingredients. Shake well. Pour over barley mixutre and stir to coat. Cover and refrigerate for at least 2 hours before serving.
According to the original recipe from Taste of Home it was 234 cal, 7 g fat and 8 g fiber. for 4 points, but I am going to use SPLENDA and the original recipe called for sugar. That substitution reduced 1 point.
BARLEY HAM SALAD
POINTSŪ Value: 3
Servings: 12
Ingredients
6 cup cooked barley
1 cup extra-lean ham, approximately 11% fat, cubed
1 cup celery, chopped (2 ribs)
1/2 cup water chestnuts, sliced
1/2 cup green pepper(s) (chopped)
1/2 cup Dole Green Onions, sliced
1/2 cup mushroom(s), sliced
DRESSING * * * * **
1/2 cup white vinegar
1/4 cup olive oil
1/3 cup SPLENDA
1 packet DRY Italian Salad DressingInstructions
In a large bowl, combine the first eight ingredients. In a jar with a tight fitting lid, combine the dressing ingredients. Shake well. Pour over barley mixutre and stir to coat. Cover and refrigerate for at least 2 hours before serving.