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Grains and Greens with Apricot Citrus Vinaigrette Three Stars

Grains and Greens with Apricot Citrus Vinaigrette

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

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

directions:

1. In a medium saucepan, combine water and barley and bring to a boil over highheat. Reduce heat to maintain a simmer, cover, and cook until barley is tender andliquid is absorbed, about 10 minutes. Remove from heat and set aside to cool toroom temperature, about 10 minutes.
2. In a large bowl, combine celery, scallions, fennel, cabbage, corn, romaine, andkale. 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

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Quantity 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  
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, dra  
1/3 cup chopped dried apricots  
1/3 cup chopped pecans  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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