6 servings; approximate preparation time 40 minutes
1 cup pearl barley .
12 thin asparagus spears .
1 large red bell pepper, seeded and finely chopped .
2 (6-ounce) cans water-packed tuna, drained well and flaked .
2 small green onions, thinly sliced .
1 cup plain low-fat or nonfat yogurt .
1/4 cup low-fat mayonnaise .
2 tablespoons drained capers .
1 tablespoon lemon juice .
2 teaspoons dried dill weed, crushed .
1/4 teaspoon salt .
Freshly ground black pepper to taste .
1. Bring a large pan of water to the boil, add the barley and cook at a low boil about 25 minutes, until just tender. Drain and rinse briefly with cold water. Drain well.
2. Snap the ends from the asparagus and cut on the diagonal into 1-inch pieces. Bring a medium pan of water to the boil, add the asparagus and time 1-2 minutes, until just tender. Drain; rinse with cold water until completely chilled. Drain well again; pat dry.
3. Combine the barley, asparagus, bell pepper, tuna and green onions.
4. Stir together the yogurt, mayonnaise, capers, lemon juice, dill, salt and pepper. Stir into the salad, combining well. Refrigerate, covered, until ready to serve.
Data per serving . Calories 241 . Protein 20g . Fat 3g . Carbohydrates 34g . Sodium 334mg . Saturated fat 1g . Monounsaturated fat 1g . Polyunsaturated fat 1g . Cholesterol 20mg .