Creamy Fruit Salad

Fruity Fabulousness!
Written by Gayle
I recently got back from a week at a camp for girls. The chef was amazing and her food fantastic! She made so many great new recipes, and some variations on good-old-standbys. I love the inventive ways that she added nutrition to the basics. While I absolutely love fresh fruit all by itself, sometimes a little variety is fun.

Ingredients

1/2 cup cooked and cooled farro
1/2 cup cooked and cooled pearled barley
6 cups of cut organic fruit (I used melons, grapes, peaches, kiwi, and berries)
1 cup plain Greek yogurt
2 tsp balsamic vinegar
2 TBSP organic agave nectar (or to taste)
1 TBSP fresh organic lemon juice

Directions

Cook barley and farro according to package directions. (1/4 cup grain with 3/4 cup water, bring to a boil and then simmer until tender--about 30-40 minutes.) Cool. This makes about double what you will need for the recipe. (You can toss the rest of the grain into a spinach or mixed green salad, too!)
Meanwhile, cut up fruit and toss. When the grains are cool, add them to the fruit and mix gently.
Mix the yogurt with the vinegar, agave nectar, and lemon juice.
Gently fold the yogurt dressing into the fruit.
Serve immediately or chill until serving.
This recipe turns fruit into a complete meal. The grains add protein and staying power to your breakfast or lunch. It's great as a side dish, too!

What sounds good ?