Pear and chicken barley salad
Pear Halves in light syrup
1 c (250 ml) pearl barley
1 can 14 oz (398 ml) Del Monte halved pears , chopped
3 tbsp (45 ml) cider vinegar
1 tbsp (15 ml) canola oil
2 tsp (10 ml) Dijon mustard
1 ½ c (375 ml) cooked chicken, chopped
3 stalks celery, minced
2 green onions, chopped
¼ c (60 ml) chopped celery leaves
¼ c (60 ml) dried cranberries
2 tbsp (30 ml) raw pumpkin seeds
Salt and freshly ground pepper
- In a pot of boiling salted water, cook the barley for 20 minutes.
- Drain, rinse under cold water and drain again.
- In a large bowl, combine pear juice with vinegar, oil and mustard.
- Add barley and remaining ingredients. Season generously.