CALIFORNIA LAYERED SALAD

1 cup hard uncooked pearl barley
¼ cup basic vinaigrette (use balsamic or red wine vinegar)
1-15 oz can navy beans, drained
1 cup celery, coarsely chopped
1 cup carrot, coarsely grated
6 cups romaine lettuce, shredded
1 cup red bell pepper, coarsely chopped
1-10 oz package frozen peas, thawed
1 cup mayonnaise
½ cup sour cream
1-1/2 Tbsp sugar
1-3/4 cups medium or sharp cheddar cheese, grated
1 cup scallions, coarsely chopped

Place barley in a small stockpot over high heat, and add 2 quarts cold water.  Cover and bring to a boil.  Reduce the heat and simmer until tender, about 40 minutes.  Drain and transfer to a large, deep glass serving bowl.  While pearl barley is still hot, mix in the vinaigrette.  Allow to cool, then start arranging the layers for the salad over the barley in this order from the bottom to top:  navy beans, celery, carrot, lettuce, red pepper, and peas.  In another bowl, mix together the mayonnaise, sour cream, and sugar, then spread on top of the salad.  Add the grated-cheese layer, then the chopped scallions.  Refrigerate until serving.  When serving, dig the salad from the bottom up using large spoon.  Serves 8 – 10.

Strawberry Tossed Salad

½ cup vegetable oil
1/3 cup sugar
¼ cup cider vinegar
1 garlic clove, minced
¼ tsp. salt
¼ tsp paprika

8 cups torn romaine
4 cups Bibb or Boston lettuce
2-1/2 cups sliced fresh strawberries
1 cup (4 ounces) shredded Monterey
Jack cheese
½ cup chopped walnuts, toasted

Combine the first seven ingredients in a jar with tight- fitting Lid; shake well.  Just before serving, toss the salad greens, Strawberries, cheese and walnuts in a large salad bowl.  Drizzle with dressing the toss. 6 – 8 servings