Romaine Salad with Strawberries, Mangoes, and Barley recipe

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Ingredients

¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
1 clove garlic, pressed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1 head romaine lettuce, cut into 1-inch pieces
½ pint fresh strawberries, sliced
½ cup diced mango
½ cup julienne-cut jicama
1 cup cooked barley
1 ½ celery ribs, sliced
¼ cup chopped toasted pecans
1 (3 ounce) can mandarin oranges, drained

Nutrition Info

441.8 calories
carbohydrate: 34.8 g
cholesterol: : -
fat: 32.3 g
fiber: 8.5 g
protein: 5.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 235.4 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

Excellent salad, beautiful presentation, and will make your taste buds happy!

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