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| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- ¼ cups Balsamic Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Light Brown Sugar
- 1 clove Garlic, Pressed
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¾ cups Extra Virgin Olive Oil
- 1 head Romaine Lettuce, Sliced Into 1" Strips
- 1/2 Pt Strawberries, Sliced
- ½ cups Diced Mangoes, Fresh Or Frozen & Thawed
- 1 can Mandarin Oranges, drained
- ½ cups Jicama, Cut In Julienne Strips
- 1 cup Cooked Barley
- ¼ cups Chopped Pecans, Lightly Toasted
- 1 1/2 Ribs Celery, Sliced
Preparation Instructions
To make the vinaigrette: In a medium bowl whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth. (You may substitute a good quality bottled balsamic vinaigrette instead of making your own.)
For the salad: Pile romaine in a mound on a large platter. Distribute strawberries, mango, Mandarin oranges, and jicama over top. Combine barley, pecans and celery, and sprinkle onto the salad. Serve with vinaigrette.
