Bring water and barley to boil in large saucepan on medium-high heat; cover. Simmer on low heat 45 to 55 min. or until barley is tender; drain. Cool.
Whisk next 6 ingredients until blended. Combine barley, meat, peppers and onion in large bowl. Add steak sauce mixture; mix lightly. Refrigerate 2 hours.
Spoon barley mixture onto platter; top with oranges and tomatoes.
This flavorful salad can be refrigerated up to 24 hours before serving as directed.
Prepare using chopped green or red peppers.
Substitute 1/2 tsp. dried rosemary leaves for the fresh rosemary.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 1g
Total Carbohydrates 37g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.