Romaine Salad with Strawberries, Mangoes, and Barley Recipe

Romaine Salad with Strawberries, Mangoes, and Barley Recipe

  • 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
  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.
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