Romaine Salad with Strawberries, Mangoes, and Barley

5.0
(1)

Excellent salad, beautiful presentation, and will make your taste buds happy!

Prep Time:
25 mins
Total Time:
25 mins
Servings:
6
Yield:
6 servings

Ingredients

Balsamic Vinaigrette:

  • ¼ cup balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon light brown sugar

  • 1 clove garlic, pressed

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ¾ cup extra virgin olive oil

Salad:

  • 1 head romaine lettuce, cut into 1-inch pieces

  • ½ pint fresh strawberries, sliced

  • ½ cup diced mango

  • ½ cup julienne-cut jicama

  • 1 cup cooked barley

  • 1 ½ celery ribs, sliced

  • ¼ cup chopped toasted pecans

  • 1 (3 ounce) can mandarin oranges, drained

Directions

  1. Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated.

  2. Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the vinaigrette.

Nutrition Facts (per serving)

442 Calories
32g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 442
% Daily Value *
Total Fat 32g 41%
Saturated Fat 4g 22%
Sodium 235mg 10%
Total Carbohydrate 35g 13%
Dietary Fiber 9g 30%
Total Sugars 8g
Protein 6g
Vitamin C 42mg 211%
Calcium 50mg 4%
Iron 2mg 12%
Potassium 434mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.