Turkey and Barley Salad

Turkey and Barley Salad

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Servings: 4
Calories: 531

Ingredients
 

  • 5 oz pot barley
  • 1 3/4 pint water
  • 1 turkey drumstick weighing 1 3/4 lbs
  • 2 pinches freshly ground black pepper
  • Soup vegetables carrots, leek, celery, etc.
  • 4 oz stoned seeded prunes
  • 1 leek white part only
  • 1 vegetable stock cube
  • 2 tbsp sunflower oil
  • 2 tbsp red wine vinegar
  • 2 tbsp soured cream
  • 1/2 tsp salt

Instructions

  • Put barley and water in container, cover and soak for 12 hours.
  • Transfer barley and water to saucepan large enough to contain turkey drumstick as well. Wash and dry drumstick, rub well with a pinch of pepper and place on barley in pan. Cover pan and simmer gently for 50 minutes until done, turning drumstick over after 30 minutes.
  • Trim, wash and chop soup vegetables, then add to turkey for final 15 minutes cooking time, with more water if required.
  • Drain barley in sieve. Take meat off bone and cut into 3 cm (l 1/4 in) pieces, sprinkling with remaining pepper. Chop carrot and celery finely, discard leek.
  • Rinse prunes in warm water, then dry and quarter them. Wash and dry leek, then cut into very thin rings.
  • Bring 1 cup (8 fl oz) 250 ml water to the boil and dissolve stock cube in it.
  • Combine barley with prunes, carrot, celery, leek, turkey, stock, oil, vinegar, soured cream and salt, tasting and adding a little more red wine vinegar and salt if desired.
Calories: 531 kcal
Carbohydrates: 48 g
Protein: 39 g
Fat: 21g
Saturated Fat: 5 g
Cholesterol: 123 mg
Sodium: 611 mg
Potassium: 889 mg
Fiber: 9 g
Sugar: 12 g
Vitamin A: 658 IU
Vitamin C: 3 mg
Calcium: 82 mg
Iron: 5 mg
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