2 tbsp olive oil
2 tbsp lemon juice
1 tbsp orange juice
2 cups cooked barley
1 ½ cups halved, black seedless grapes
½ cup sliced celery
¼ cup sliced green onion
⅛ tsp salt
⅛ tsp pepper
1
In mixing bowl, whisk together olive oil, lemon and orange juices.
2
Add barley, grapes, celery, and onions, tossing to coat. Season with salt and pepper; chill until serving time.
How to Select:
Choose grapes that are firm, with no bruises, decay or shatter. Vine stems should to be green and pliable, never dried out.
How to Store:
Store grapes in a plastic bag in the refrigerator for up to 1 week.
Nutrients Found in Black Seedless Grapes:
Black seedless grapes are fat free; saturated fat free; very low in sodium and are cholesterol free. They are also high in vitamin C.
Ingredients
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp orange juice
2 cups cooked barley
1 ½ cups halved, black seedless grapes
½ cup sliced celery
¼ cup sliced green onion
⅛ tsp salt
⅛ tsp pepper
Directions
1
In mixing bowl, whisk together olive oil, lemon and orange juices.
2
Add barley, grapes, celery, and onions, tossing to coat. Season with salt and pepper; chill until serving time.