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Prep 15min
Total1hr5min
Servings6
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Ingredients
1 1/3
cups water
2/3
cup uncooked quick-cooking barley
1
box (9 oz) 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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Steps
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.
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“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.
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