Friday, May 24, 2013

Creamy Fruit and Barley Salad

I got the idea for this salad from a wonderful woman at my church.  She brought something very similar to a get-together a couple months back and I haven't stopped thinking about it since.  Apparently she just threw some things together that she had in her fridge.  Wish I were that creative!

I use pearled barley in this recipe, which is not the same as the quick-cook variety.  I'm able to get it in the bulk foods section of one of my local stores, but you can also buy it pre-packaged in bags or boxes.  Look in the rice and beans section of your grocery store.  By the way, barley is good for you but it is not gluten free.


1 cup uncooked pearled barley
3 cups water
1/2 tsp. salt
1 (16 oz) container fresh strawberries, rinsed, hulled and quartered
2 (4.4 oz) containers fresh blueberries, rinsed
1 (15 oz) can mandarin oranges, drained
1 cup vanilla or honey vanilla Greek yogurt
2 Tbsp. orange juice
1 - 2 Tbsp. brown sugar, to taste
1/2 tsp. cinnamon, optional

Combine barley, water, and salt in a saucepan and bring to a boil; reduce heat, cover, and cook for 45-50 minutes or until all the water is absorbed.  Remove from heat and let cool to room temp.  Fluff with a fork.

In a large bowl, whisk together the yogurt, orange juice, brown sugar, and cinnamon, if using.  Fold in barley and fruits.  Chill until serving.

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