Cha Cha Barley Salad

[Guest guest]

Cha Cha Barley Salad

 

I love this in the summer its a complete meal on a hot day.

 

1 cup regular pearl barley

2 1/2 cups orange juice

1 teaspoon grated orange peel

1/4 teaspoon salt

1 small firm, ripe papaya, peeled, seeded and cut into small pieces

1 ripe mango, peeled, seeded and cut into small pieces

1 cup fresh pineapple cubes

1/3 cup minced fresh mint leaves

3 tablespoons fresh lime juice

1 tablespoon honey

2 teaspoons minced fresh ginger root

additional mint leaves for garnish

 

Combine barley, orange juice, grated orange peel and salt in saucepan.

Bring to boil.

Reduce heat to low; cover and cook 45 minutes or until barley is tender and

liquid is absorbed.

Cool barley to room temperature. In medium bowl, combine papaya, mango,

pineapple, mint, lime juice, honey and ginger root.

Chill to blend flavors.

Stir 1 cup chilled fruit mixture into cooled barley.

Pack barley mixture into 6 custard cups; chill.

To assemble salads, turn out packed barley mixture onto individual salad plates

and spoon additional fruit mixture around each.

Garnish with fresh mint leaves and serve.

Makes 6 servings.

 

 

[Guest guest]

AJ - I make a similar one with the honey-orange-mint " dressing " , but

use diced nectarine and plum. I also use hulled barley rather than

pearled as it has more fiber and nutrients, but in any case - it dries

rather well and I take it backpacking in the summers, for breakfast!

I'll bet yours is just as yummy and I'll have to try it.