Harvest Salad

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.

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Prep Time 15 min
Total Time 1 hr 5 min
Servings 6

Ingredients

1 1/3: cups water

2/3: cup uncooked quick-cooking barley

1: box (9 oz) Green Giant® Simply Steam® 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

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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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.