2 c. water 1 c. quick-cooking barley 1/2 tsp. salt 2 granola bars (1.23 oz. each) 2/3 c. Georgia pecan halves 1/2 c. lowfat plain yogurt 1/4 c. maple syrup 1 1/2 c. chopped mixed fresh fruits, recommend kiwi, strawberries, fresh blueberries ground cinnamon
What to do:
1. In medium-size pot, heat water to boiling. Add barley and salt, reduce heat to simmer, cover and cook 10 min. Remove from heat and let stand, uncovered, 5 min. Spread barley on baking sheet to cool completely. 2. Meanwhile, cut granola bars into small crouton-like cubes; set aside. 3. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside. 4. Combine yogurt and maple syrup, mixing until blended; set aside. 5. When barley has cooled, transfer to a large mixing bowl. Add the granola pieces, pecan halves, and fruit mixture, tossing gently. To serve, spoon salad onto individual plates. Serve with yogurt dressing and a shaker of ground cinnamon to sprinkle as desired.
* Note: For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal.
