Barley Fruit Salad with Almonds and Coconut Pressure Cooker Recipe

Barley Fruit Salad With Almonds And Coconut Pressure Cooker Recipe

Ingredients

SERVES 8

CREAMY ORANGE DRESSING

• 5 tablespoons plain Greek yogurt
• 1 tablespoon mayonnaise or Vegenaise soy mayonnaise
• 1 tablespoon light olive oil
• 2 tablespoons orange juice
• grated zest of ½ orange.
• 1 tablespoon rice wine vinegar

SALAD

• 1½ cups pearl barley, pressure cooked
• 1½ cups fresh blueberries, picked over
• 1½ cups green and red grapes, halved
• 3 baby tangerines (Cuties, Sweethearts, or Clementines), peeled and broken into sections
• ¾ cup slivered almonds, lightly toasted
• ¾ cup sweetened shredded coconut
• ½ cup thinly sliced celery

Method

1. In a small bowl, whisk together the dressing ingredients
2. Cover and refrigerate until needed
3. Place the warm barley in a medium salad bowl
4. Let cool to room temperature if necessary
5. Add the fruit, almonds, and coconut
6. Toss the ingredients with the dressing to lightly coat
7. Store in the refrigerator and serve salad chilled

Full List of Salad Recipes
Full List of Almond Recipes