CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Diabetic, Salads, Main dish, Vegetables, Poultry	5	Servings

INGREDIENTS

2	c	Water
2/3	c	Barley; uncooked quick- cooking barley
2	c	Chicken; diced cooked
1/2	c	Celery; diced
1/2	c	Tomatoes; chopped
1/2	c	Red onion; chopped
2	tb	Lemon juice; fresh
1	tb	Dijon mustard;
5		Lettuce; leaves

INSTRUCTIONS

Bring water to a vigorous boil in a medium saucepan over high heat.
Stir in barley; return to a boil.  Reduce heat, cover, and simmer
8-10 minutes or until barley is tender, stirring occasionally.  Drain
if necessary; cool. Toss barley with remaining ingredients excpt
lettuce. Serve on lettuce leaves.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE
+ 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213;
Low-sodium diets;  This recipe is excellent.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and Her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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