3/4 cup pearl barley 1/4 C low fat natural yoghurt
3 TBsp low fat mayonnaise 1/4 tsp grated lemon zest
1 Tbsp fresh lemon juice 1/4 tsp sugar/splenda
1&1/2 C seedless red &/or green grapes 1 red apple,cored & chopped
2 sticks celery, chopped lettuce leaves
1/4 C coarsely chopped toasted pecans
1. In non-stick skillet dry fry the barley over medium-low heat stirring occasionally for 10 minutes until golden.(can be done ahead and stored)
2. Fill medium pot with water and bring to the boil, add the toasted barley and cover. Reduce heat and simmer for 40 mins or until barley is tender. Drain and set aside for 30 mins.(I chilled mine for a summer salad)
3. In a large bowl whisk together the mayonnaise, yoghurt,lemon zest,juice and sugar. Stir in the barley,grapes,apple and celery.
4. Arrange lettuce leaves on a plate and spoon over the barley mixture. Sprinkle over the toasted pecans. Serve.
Prep time 15 mins + 30 mins standing time.
Serves 6 as entree or side dish.
GI = low
