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 caloriescarbohydrate: 34.8 gcholesterol: : -fat: 32.3 gfiber: 8.5 gprotein: 5.5 gsaturatedFat: 4.4 gservingSize: -sodium: 235.4 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Romaine Salad with Strawberries, Mangoes, and Barley
Directions
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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.