Harvest Salad

 

1

cup uncooked quick-cooking barley

2

cups water

2

cups frozen whole kernel corn (from 1-lb bag), thawed, drained

1/2

cup sweetened dried cranberries

4

medium green onions, thinly sliced (1/4 cup)

1

medium unpeeled apple, chopped (1 cup)

1

small carrot, coarsely shredded (1/3 cup)

2

tablespoons canola oil

2

tablespoons honey

1

tablespoon lemon juice

• 1 Cook barley in water as directed on package.
• 2 In large bowl, mix cooked barley, corn, cranberries, onions, apple and carrot.
• 3 In tightly covered container, shake oil, honey and lemon juice. Pour over barley mixture; toss.