Romaine Salad With Strawberries Mangoes And Barley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This salad has fresh fruits and veggies and is excellent with grilled foods. The barley can be cooked the day before & chilled in a Ziploc. Ingredients:
balsamic vinaigrette |
1/4 cup balsamic vinegar |
1 teaspoon dijon mustard |
1 teaspoon light brown sugar |
1 garlic clove, crushed through a press |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3/4 cup extra virgin olive oil |
(may substitute paul newman's balsamic vinaigrette dressing) |
salad |
1/2 pint strawberries, washed, stemmed, and sliced |
1 head romaine lettuce, washed and sliced crosswise into 1-inch strips |
1 cup cooked barley |
11/2 ribs celery, sliced |
1/4 cup chopped pecans, toasted |
1 small can mandarin oranges, drained |
1/2 cup diced mangoes, fresh or frozen & thawed |
1/2 cup jicama, cut into julienne strips |
Directions:
1. To make the vinaigrette: In a medium bowl whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.
2. For the salad: Pile romaine in a mound on a large platter. Distribute strawberries, mango and jicama over top. Combine barley, pecans and celery, and sprinkle onto the salad. Serve with vinaigrette.
3. Note: Barley takes about an hour to cook, but you can always cook it ahead of time. Any extra barley can be added to soups too!
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