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Barley, Tuna and Mozzarella Salad

Barley, Tuna and Mozzarella Salad

Yields: 8 servings | Serving Size: 3/4 cup | Calories: 254 | Total Fat: 13 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 17 mg | Sodium: 153 mg | Carbohydrates: 22 g | Dietary Fiber: 5 g | Sugars: 2 g | Protein: 12 g | SmartPoints (Freestyle): 8

Ingredients: 2 tablespoons balsamic vinegar,1/2 cup canned tuna,2 tablespoons capers,1-1/4 cups cherry tomatoes, quartered,4 tablespoons extra virgin olive oil,12 fresh basil leaves,2 (3.5-ounce) mozzarella balls, diced,1/2 cup olives, pitted and chopped,1 cup uncooked pearl barley,1/2 teaspoon salt

Instructions: Over medium to high heat, in a medium pot of salted boiling water, put the barley and cook for about 20 minutes or until tender. Rinse, drain and set aside to cool.,In a large bowl, mix all the ingredients together carefully so that you don’t crush the mozzarella.

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