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Barley Fruit Salad

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Barley Fruit Salad

4 from 3 votes
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Course: Salad
Cuisine: American
Keyword: Barley Fruit Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 3/4 cups barley
Calories: 476kcal


  • 1 cup barley, pearled, dry
  • 1 medium kiwi
  • 3/4 cup blueberries
  • 3/4 cup raspberries
  • 3/4 cup strawberries
  • 1/2 cup feta cheese crumbles
  • 1/2 cup pecans, chopped
  • 4 cup spinach


  • 3 tablespoon olive oil
  • 1 clove garlic
  • 1/4 teaspoon mustard, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium lemon
  • 1 medium lime


  • Cook barley according to package directions to yield 3 cups cooked.  Chop kiwi, rinse blueberries and raspberries, and slice strawberries.
  • Combine and chill first 7 ingredients (through pecans) for 1 hour.
  • For the dressing: In a sealable container, combine olive oil, crushed garlic, ground mustard, salt, pepper, and 1-2 teaspoons each of lemon and lime juices (to desired taste). Refrigerate until ready to eat.
  • To serve: Mix dressing together with chilled salad mixture. Place barley salad on a bed of fresh baby spinach in each serving dish.
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Calories: 476kcal | Carbohydrates: 58g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 350mg | Fiber: 14g | Sugar: 9g

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