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Harvest Salad
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Wholesome barley salad with fruity vinaigrette for a satisfying meal.
Ingredients:
  • 1 1/3 cups water
  • 2/3 cup uncooked quick-cooking barley
  • 1 box (9 oz) frozen whole kernel corn, thawed
  • 1/2 cup dried cranberries
  • 1/4 cup thinly sliced green onions (4 medium)
  • 1 medium unpeeled apple, chopped (about 1 cup)
  • 1 small carrot, coarsely shredded (about 1/3 cup)
  • 2 tablespoons canola or soybean oil
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
Instructions:
  • Bring the water to a boil in a 1 1/2-quart saucepan, then add the barley. Reduce heat to low, cover, and simmer for 10 to 12 minutes until tender. Let it stand covered for 5 minutes. After that, uncover and allow it to cool for 30 minutes before serving.
  • Combine barley, corn, cranberries, green onions, apple, and carrot in a spacious bowl.
  • In a sealed container, vigorously shake together oil, honey, and lemon juice. Drizzle over barley mixture and mix well.

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