After I looked through the pile of recipes that Al found when he was cleaning out the closets, I decided to go through the huge pile of Sunset magazines that were stacked on the top shelf. In the September 1990 issue I found this recipe that I remember we had tried back then and loved it. I made it again, and it was even better than I remembered. Al really liked it a lot, and said that he would want to have it again! All the different flavors in this salad blend together so well, and I love the orange dressing!
1 lb boneless steak
3/4 C pearl barley, rinsed and drained
3 C chicken broth
1/2 C slivered almonds
2 C seedless grapes, cut in half if desired
1 C prunes, cut into quarters
1 C celery, thinly sliced
1 bunch watercress
1/3 C concentrated frozen orange juice
1/2 C plain non-fat greek yogurt
1/2 t ground pepper
Mix together in a small bowl.
Grill or broil steak as desired, cool, then thinly slice. Put barley and chicken broth in a saucepan, bring to a boil, then lower heat, cover and simmer until tender, about 25 minutes. Remove from heat and cool. Place steak, barley, almonds, grapes, prunes, celery, and watercress in a large bowl. Pour dressing over and toss well. Serve over butter lettuce.