Barley Turkey Toss

Makes 6
Prep 20 m
Cook 75 m



  1. 1 of 3 Simmer barley in water and salt in saucepan, covered, 1-1/4 hours, until liquid is absorbed and barley is tender.
  2. 2 of 3 Meanwhile, combine artichoke hearts with their liquid, lemon juice, garlic and green onion in large bowl.
  3. 3 of 3 Add cooked barley, turkey, zucchini, roasted peppers and black pepper. Refrigerate, covered, several hours or overnight. Serve chilled or at room temperature.
Nutrition Information for Barley Turkey Toss
Servings Per Recipe: 6
Per Serving: 43 mg chol., 949 mg sodium, 19 g pro., 217 kcal cal., 9 g Fat, total, 16 g carb.