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Harvest Salad

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Betty Crocker Kitchens
Updated Oct 14, 2016
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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.

Harvest Salad

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Mix barley, corn, cranberries, green onions, apple and carrot in large bowl.
  • Step 
    3
    Shake oil, honey and lemon juice in tightly covered container. Pour over barley mixture; toss to mix.

Nutrition

240 Calories
5g Total Fat
4g Protein
44g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
220mg
6%
Total Carbohydrate
44g
15%
Dietary Fiber
6g
23%
Sugars
17g
Protein
4g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
3 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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