Fruited Barley Salad
Courtesy of Georgia Pecan Commission
Serve With:
Your favorite morning beverage
Lightly buttered toast or croissant
Servings: 6
Your favorite morning beverage
Lightly buttered toast or croissant
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 2 c. water
* 1 c. quick-cooking barley
* 1/2 tsp. salt
* 2 granola bars (1.23 oz. each)
* 2/3 c. Georgia pecan halves
* 1/2 c. lowfat plain yogurt
* 1/4 c. maple syrup
* 1 1/2 c. chopped mixed fresh fruits, recommend kiwi, strawberries, fresh blueberries
* ground cinnamon
* 1 c. quick-cooking barley
* 1/2 tsp. salt
* 2 granola bars (1.23 oz. each)
* 2/3 c. Georgia pecan halves
* 1/2 c. lowfat plain yogurt
* 1/4 c. maple syrup
* 1 1/2 c. chopped mixed fresh fruits, recommend kiwi, strawberries, fresh blueberries
* ground cinnamon
What to do:
1. In medium-size pot, heat water to boiling. Add barley and salt, reduce heat to simmer, cover and cook 10 min. Remove from heat and let stand, uncovered, 5 min. Spread barley on baking sheet to cool completely.
2. Meanwhile, cut granola bars into small crouton-like cubes; set aside.
3. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside.
4. Combine yogurt and maple syrup, mixing until blended; set aside.
5. When barley has cooled, transfer to a large mixing bowl. Add the granola pieces, pecan halves, and fruit mixture, tossing gently. To serve, spoon salad onto individual plates. Serve with yogurt dressing and a shaker of ground cinnamon to sprinkle as desired.
* Note: For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal.
2. Meanwhile, cut granola bars into small crouton-like cubes; set aside.
3. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside.
4. Combine yogurt and maple syrup, mixing until blended; set aside.
5. When barley has cooled, transfer to a large mixing bowl. Add the granola pieces, pecan halves, and fruit mixture, tossing gently. To serve, spoon salad onto individual plates. Serve with yogurt dressing and a shaker of ground cinnamon to sprinkle as desired.
* Note: For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal.
Nutritional information:
Calories: 251; Total Fat: 9g; Cholesterol: 1mg; Total Carbs: 37g; Fiber: 5g; Protein: 4g; Sodium: 224mg;