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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