Fruited Barley Salad with Georgia Pecans, Granola Croutons and Maple Yogurt Dressing

Yield: 6 servings.

2 cups water
1 cup quick-cooking barley
½ tsp. salt
2 (1.23-oz.) granola bars
2⁄3 cup Georgia pecan halves
½ cup plain lowfat yogurt
¼ cup maple syrup
1 ½ cups chopped mixed fresh fruits (recommend kiwi, strawberries and blueberries)
to taste, ground cinnamon (to top yogurt, optional)

In medium-size pot, heat water to boiling. Add barley and salt, reduce heat to simmer, cover and cook 10 minutes. Remove from heat and let stand

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