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
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
-
Step1Heat 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.
-
Step2Mix barley, corn, cranberries, green onions, apple and carrot in large bowl.
-
Step3Shake 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
3Recipe Tips
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