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Tuna-Barley Salad with

Roasted Red Peppers Dairy-Free

and Artichokes

Take a trip to the Mediterranean with this heart-healthy tuna salad
with delicious fresh vegetables and barley. Barley is a tasty cereal
grain that helps control blood sugar, reduces blood pressure and
cholesterol, and may even help with weight control. It is nutty in
flavor and a great alternative to rice.

Make-Ahead Tip: The flavor of this salad improves over time, so
make it the night before to pack in your bag the following day.

1½ cups uncooked barley 2 (5-ounce) cans albacore
1 (12-ounce) jar artichoke tuna in water, drained
hearts, drained and and flaked
coarsely chopped 3 tablespoons extra-virgin
1 (12-ounce) jar roasted red olive oil
peppers, drained and 2 tablespoons lemon juice
coarsely chopped 1 tablespoon chopped
3 cups chopped fresh fresh basil
baby spinach ½ teaspoon salt
½ teaspoon freshly ground
black pepper
1. Cook the barley according to the package directions, then drain;
rinse under cold water to cool.
2. In a large bowl, combine the barley, artichokes, peppers, spinach,
and tuna.
3. In a small bowl, whisk together the oil, lemon juice, basil, salt,
and pepper; pour the dressing over the barley mixture. Toss gen-
tly to coat and serve.

Serves 4. Prep time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.

Per serving: Calories: 492 Fat: 13g Saturated Fat: 2.1g Protein: 30.2g
Carbohydrates: 63.5g Fiber: 17.1g

Lunch 119