Turkey Barley Sesame Salad

• 2 cups hot cooked pearl barley (cooking directions below)
• 4 -5 tablespoons prepared sesame oil salad dressing
• 3 12 cups torn fresh salad greens
• 1 (11 ounce) can mandarin oranges, undrained
• 1 12 cups cubed cooked turkey
• 12 cup sliced celery
• 14 cup sliced green onion
• toasted sliced almonds, for garnish

1. To cook pearl barley: In medium saucepan with lid bring 3 cups water to a boil.
2. Add 1 cup pearl barley; return to a boil.
3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
4. Makes about 3 cups.
5. (Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week.
6. When ready to use, thaw and add to soups, stews, salads or casseroles for extra flavor and fiber.)
7. To assemble salad: Drizzle salad dressing over hot cooked barley; toss gently to coat.
8. Cover barley and refrigerate until cool.
9. To assemble salad, drain mandarin oranges, reserving 2 tablespoons liquid.
10. Combine mandarin oranges, 2 tablespoons reserved orange liquid, cooled barley, turkey, celery and green onions.
11. Toss gently.
12. Arrange salad greens on 4 dinner plates.
13. Mound barley salad over greens.
14. Sprinkle each serving with toasted sliced almonds, if desired.

sesame oil salad dressing, salad greens, mandarin oranges, turkey, celery, green onion, almonds

Taken from www.food.com/recipe/turkey-barley-sesame-salad-87344 (may not work)