AuthorMike EgrieCategoryDifficultyIntermediate
Grapes and Grains
Yields4 Servings
Prep Time45 mins
 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
  tsp salt
  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
  tsp salt
  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.

Grapes and Grains
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