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, uncovered, for 5 minutes. Spread barley on baking sheet to cool completely.
Meanwhile, cut granola bars into small crouton-like cubes; set aside. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside. Combine yogurt and maple syrup, mixing until blended. Set aside.
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.
GEORGIA PECAN COMMISSION
