Title: Live-well: barley supper salad
 Categories: Vegetables, Salads
      Yield: 6 Servings
 
      3 c  Vegetable stock
      1 c  Pearl or pot barley
      1    Bay leaf
      2    Carrots, chopped
      2    Celery stalks, chopped
      4    Green onions
    1/2    Sweet green pepper
     19 oz Canned red kidney beans

MMMMM--------------------------DRESSING-------------------------------
    1/4 c  Vegetable stock
    1/3 c  Red wine vinegar
      1 tb Dijon mustard
      2 ts Dried basil
      1 ts Dried thyme
    1/3 c  Olive oil
    1/4 c  Fresh parsley, chopped
           Lettuce leaves
 
  In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce
  heat, cover and simmer for 40 minutes. Stir in carrots and celery;
  cook for 5 minutes or until stock is absorbed and barley is tender.
  Discard bay leaf; transfer to large bowl. Fluff with fork.
  
  Meanwhile, chop onions and green pepper; drain and rinse beans. Add to
  barley mixture.
  
  Dressing: Whisk together stock, vinegar, mustard, basil and thyme.
  Whisk in oil. Toss with barley mixture. Refrigerate for at least 2
  hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.
  
  Per Serving: about 330 calories, 9 g protein, 13 g fat, 47 g
  carbohydrate very high source fibre, good source iron.