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

For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal.

Ingredients

• 2 cups water
• 1 cup quick-cooking barley
• 1/2 teaspoon salt
• 2 (1.23-oz.) granola bars
• 2/3 cup Georgia pecan halves
• 1/2 cup plain low fat yogurt
• 1/4 cup maple syrup
• 1-1/2 cups chopped mixed fresh fruits – Recommend kiwi, strawberries and blueberries
• Ground cinnamon
• *Add ground cinnamon to yogurt topping to taste (optional)

Preparation

1. 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, 5 minutes. Spread barley on baking sheet to cool completely.
2. 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.
3. 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.

Serves Servings 6
Compliments Of:Georgia Pecan Commission
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