Recipe

Romaine Salad With Strawberries Mangoes And Barley Recipe

Add Step-by-Step Photos	Twistedsister / All my dishes 9 months, 2 weeks ago 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. Prep:15m Servings:6	Twistedsist
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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:

½ pint strawberries, washed, stemmed, and sliced

1 head romaine lettuce, washed and sliced crosswise into 1-inch strips

1 cup cooked barley

1½ ribs celery, sliced

1/4 cup chopped pecans, toasted

1 small can mandarin oranges, drained

1/2 cup diced mangoes, fresh or frozen & thawed

½ cup jicama, cut into julienne strips

Directions

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.

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.

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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