For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal.

Prep time: 10 minutes
Cooking Time: 15 minutes

INGREDIENTS
2 cups water
1 cup quick-cooking barley
1/2 teaspoon salt
2 (1.23-ounce) granola bars
2/3 cup Georgia pecan halves
1/2 cup plain low fat yogurt
1/4 cup maple syrup
1 1/2 cups chopped mixed fresh fruits – Recommend kiwi, strawberries and blueberries
Ground cinnamon
*Add ground cinnamon to yogurt topping to taste (optional)

DIRECTIONS

1. In medium-size pot, heat water to boiling.

2. Add barley and salt, reduce heat to simmer, cover and cook 10 minutes.

3. Remove from heat and let stand, uncovered, 5 minutes. Spread barley on baking sheet to cool completely.

4. Meanwhile, cut granola bars into small crouton-like cubes; set aside.

5. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside.

6. Combine yogurt and maple syrup, mixing until blended; set aside.

7. When barley has cooled, transfer to a large mixing bowl.

8. Add the granola pieces, pecan halves, and fruit mixture, tossing gently.

9. To serve, spoon salad onto individual plates. Serve with yogurt dressing and a shaker of ground cinnamon to sprinkle as desired.

NUTRITION ANALYSIS PER SERVING (Makes 6 servings)

251 calories

9g fat

37g carbs

4g protein

224mg sodium

Courtesy: Georgia Pecan Commission

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