Mango-Blue Cheese Barley Salad
1/3 cup regular barley
1/2 cup toasted pecan pieces
1 mango, thinly sliced
2 Tablespoons crumbled blue cheese
6 cups field greens or mesclun
1/4 cup balsamic vinaigrette
Recipe Directions
Cook barley in 2 cups water according to package directions. Toss warm barley with toasted pecan pieces, mango, and crumbled blue cheese. Toss with field greens or mesclun. Drizzle with balsamic vinaigrette. Makes 4 to 6 servings.