Summer Fruit and Barley Salad

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4.5 by 2 people

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  • Makes: 2 servings
  • Prep: 25 mins
  • Chill: 1 hr

Summer Fruit and Barley Salad

Reviews (0)

4.5 by 2 people

Rate This!

Directions

  1. In a medium saucepan bring water to boiling. Add barley; return to boiling. Reduce heat. Cover and simmer for 10 minutes. Pour barley into a colander. Run cold water through colander to cool barley.
  2. In a medium mixing bowl stir together the barley, cheese, and Lemon-Nut Vinaigrette. Cover and chill in the refrigerator for 1 to 24 hours or in the freezer for 20 minutes.
  3. To serve, line 2 individual plates with Bibb or other lettuce leaves. Arrange nectarine or peach slices or plum or kiwi slices in a fan shape near one edge of each plate. Spoon barley mixture onto the plates next to the sliced fruit. Makes 2 servings.

From the Test Kitchen

Winter Fruit and Barley Salad:

Prepare the Summer Fruit and Barley Salad as directed above, except substitute the 1 orange, peeled and sectioned, or 1 apple or pear, cored and sliced for the nectarine or peach. Nutritional Information: Same as Summer Fruit and Barley Salad, except: 553 calories and 474 mg potassium

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Nutrition Facts (Summer Fruit and Barley Salad)

  • Per serving:
  • 556 kcal ,
  • 29 g fat
  • (9 g sat. fat ,
  • 48 mg chol. ,
  • 349 mg sodium ,
  • 66 g carb. ,
  • 18 g pro.
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