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Fruited Barley Salad
Courtesy of Georgia Pecan Commission
Serve With:
Servings: 6
Your favorite morning beverage Lightly buttered toast or croissant Prep Time: 10 Min. Cook Time: 15 Min. What you need:
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+ 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 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. Nutritional information:
Calories: 251; Total Fat: 9g; Cholesterol: 1mg; Total Carbs: 37g; Fiber: 5g; Protein: 4g; Sodium: 224mg;
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