Romaine Salad with Strawberries, Mangoes, and Barley |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Excellent salad, beautiful presentation, and will make your taste buds happy! Ingredients:
balsamic vinaigrette |
1/4 cup balsamic vinegar |
1 teaspoon dijon mustard |
1 teaspoon light brown sugar |
1 clove garlic, pressed |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3/4 cup extra virgin olive oil |
salad |
1 head romaine lettuce, cut into 1-inch pieces |
1/2 pint fresh strawberries, sliced |
1/2 cup diced mango |
1/2 cup julienne-cut jicama |
1 cup cooked barley |
1 1/2 celery ribs, sliced |
1/4 cup chopped toasted pecans |
1 (3 ounce) can mandarin oranges, drained |
Directions:
1. Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated.
2. Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the vinaigrette.
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