Grains and Greens with Apricot Citrus Vinaigrette
Nutrition
Calories: 360 kcalCarbohydrates: 55 gProtein: 7 gFat: 15 gSaturated Fat: 1.5 gSodium: 200 mgFiber: 9 g
Ingredients
- 1 1/4 cups water
- 1/2 cup quick-cooking pearled barley
- 1/2 cup sliced celery
- 2 scallions thinly sliced
- 1/2 cup thinly sliced fennel
- 3/4 cup shredded red cabbage
- 1 cup frozen corn kernels thawed
- 3 cups baby romaine leaves
- 3 cups chopped kale leaves stems discarded
- 1 Tbsp. finely diced red onion
- 6 Tbsp. all-fruit no sugar added apricotmango or peach-mango juice
- 1/4 cup white wine vinegar
- 1 Tbsp. all-fruit apricot spread such as Polaner
- 2 tsp. grated lemon zest
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. olive oil or walnut oil
- 3 fresh apricots or jarred apricots in juice, drained, divided
- 1/3 cup chopped dried apricots
- 1/3 cup chopped pecans
Instructions
- 1. In a medium saucepan, combine water and barley and bring to a boil over high heat. Reduce heat to maintain a simmer, cover, and cook until barley is tender and liquid is absorbed, about 10 minutes. Remove from heat and set aside to cool to room temperature, about 10 minutes.
- 2. In a large bowl, combine celery, scallions, fennel, cabbage, corn, romaine, and kale. Add cooled barley. Toss thoroughly to incorporate all ingredients.
- 3. In a blender or food processor, combine red onion, mango juice, vinegar, apricot spread, lemon zest and juice, salt, pepper, and oil. Peel 1 apricot and add. Puree until smooth. Alternately, puree in a deep bowl using an immersion blender. Pour dressing over bowl of vegetables and toss to combine. Add dried apricots and pecans and toss again.
- 4. Slice remaining 2 fresh apricots into thin slices and toss gently with the salad. Serve immediately.
- Source: Hannaford fresh Magazine, July - August 2013