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Romaine Salad with Strawberries, Mangoes, and Barley

"Excellent salad, beautiful presentation, and will make your taste buds glad!"

Ingredients :

• Balsamic Vinaigrette:
• 1/four cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon mild brown sugar
• 1 clove garlic, pressed
• 1/2 teaspoon salt
• 1/four teaspoon freshly ground black pepper
• three/4 cup extra virgin olive oil
• Salad:
• 1 head romaine lettuce, reduce into 1-inch pieces
• half of pint clean strawberries, sliced
• half cup diced mango
• half cup julienne-cut jicama
• 1 cup cooked barley
• 1 half of celery ribs, sliced
• 1/4 cup chopped toasted pecans
• 1 (three ounce) can mandarin oranges, tired

Instructions :

Prep : 25M	Cook : 6M	Ready in : 25M

• Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar aggregate, whisking until smoothly incorporated.
• Pile romaine in a mound on a huge platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the French dressing.

Notes :

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