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Harvest Salad

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Harvest Salad
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this sweet and tangy tossed salad made with barley, fruits and veggies for a light yet filling dinner.

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

Directions

  • 1 Heat water to boiling in 1 1/2-quart saucepan. Stir in barley; reduce heat to low. Cover and simmer 10 to 12 minutes or until tender. Let stand covered 5 minutes. Uncover; cool 30 minutes.
  • 2 Mix barley, corn, cranberries, green onions, apple and carrot in large bowl.
  • 3 Shake oil, honey and lemon juice in tightly covered container. Pour over barley mixture; toss to mix.
Tips  

“Can a salad get any healthier than this one? I can’t believe it tastes so good.” Wanda S.

Quick-cooking barley contains all the nutrients of pearled barley in a quick-cooking form. This whole grain contains complex carbohydrates and—when mixed with fruits and vegetables—makes a delicious high-fiber, great-for-your-heart choice.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
220mg
6%
Total Carbohydrate
44g
15%
(
Dietary Fiber
6g
23%
,
Sugars
17g
)
Protein
4g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
3 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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