Romaine Salad With Strawberries, Mangoes, And Barley - cooking recipe

Ingredients
    Balsamic Vinaigrette:
    1/4 cup balsamic vinegar
    1 teaspoon Dijon mustard
    1 teaspoon light brown sugar
    1 clove garlic, pressed
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    3/4 cup extra virgin olive oil
    Salad:
    1 head romaine lettuce, cut into 1-inch pieces
    1/2 pint fresh strawberries, sliced
    1/2 cup diced mango
    1/2 cup julienne-cut jicama
    1 cup cooked barley
    1 1/2 celery ribs, sliced
    1/4 cup chopped toasted pecans
    1 (3 ounce) can mandarin oranges, drained
Preparation
    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.
    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.

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