How to make it

  • 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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    " It was excellent "
    chefmeow ate it and said...
    This sounds yummy and what a beautiful picture. Great post and a high 5.
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