In medium saucepan with lid, bring water to a boil.

Add barley and return to boil.

Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole grain barley, it

may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.)

In large bowl combine cooked barley, beans, oranges, onion, bell pepper and cilantro. Set aside.

In a small saucepan mix together vinegar, olive oil, sugar, salt, pepper, chili powder, dry mustard and pepper sauce. Heat and stir until mixture bubbles.

Pour hot dressing over barley-vegetable mixture. Add cooked and cubed turkey or chicken.

Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.

Combine barley and water in medium saucepan. Bring to a boil.

Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

Cool.

In large bowl, combine cooled barley, beans, corn, red onion and jalapeño peppers.

In small bowl, combine barbecue sauce and salad dressing.

Pour dressing over barley-bean mixture and toss to coat.

Line a serving bowl with cabbage leaves, if desired.

Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips.

Place barley, water and 1 teaspoon salt in medium saucepan. Bring to a boil.

Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

Combine olive oil, lemon juice, vinegar, oregano and ¼ teaspoon salt; pour over hot cooked barley. Cool to room temperature.

Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad chilled or at room temperature on lettuce-lined plates.

Garnish each serving with tomato wedges or lemon slices, if desired.

In a saucepan, bring broth to a boil. Stir in barley.

Reduce heat; cover and simmer for 40 to 45 minutes or until tender. Drain and cool.

In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.

Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.

Place barley, water and salt in large saucepan. Bring to boil.

Cover and cook on low heat for 1 hour or until tender. Drain well.

Pour Italian dressing over warm barley and toss to coat lightly. Cover and chill.

Add remaining ingredients, except garnish.

For chilled salad: Spoon barley mixture into serving bowl; chill 2 to 3 hours.

For a hot salad: Spoon mixture into a baking dish or individual ramekins. Bake at 350 ºF 15 to 20 minutes or until heated through.

Or heat in microwave over on high 2 to 3 minutes.

Garnish salad with tomato slices or wedges and lettuce leaves, if desired.