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Barley Salad


1 cup barley, cooked

3 cups navel oranges or

tangerines (5 medium),

peeled and segmented

2 cups cherry tomatoes,

halved or quartered

1/2 cup red onion, thinly sliced

1/4 cup diced Black or

Kalamata olives

1/4 cup toasted pine nuts or


1/4 cup chopped fresh mint



1/4 cup olive oil

1 teaspoon grated

orange zest

1/4 cup fresh

orange juice

1 teaspoon lemon juice

2 to 3 tablespoons honey

1 tablespoon rosemary

1 teaspoon ground cumin

รณ teaspoon Dijon mustard

1 teaspoon salt