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Vegan

Grains and Greens with Apricot Citrus Vinaigrette
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 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
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Grains and Greens with Apricot Citrus Vinaigrette

Grains and Greens with Apricot Citrus Vinaigrette

Grains and Greens with Apricot Citrus Vinaigrette
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:10 minutes
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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