1. In a medium saucepan, combine water and barley and bring to a boil over highheat. Reduce heat to maintain a simmer, cover, and cook until barley is tender andliquid is absorbed, about 10 minutes. Remove from heat and set aside to cool toroom temperature, about 10 minutes.

2. In a large bowl, combine celery, scallions, fennel, cabbage, corn, romaine, andkale. Add cooled barley. Toss thoroughly to incorporate all ingredients.

3. In a blender or food processor, combine red onion, mango juice, vinegar, apricot spread, lemon zest and juice, salt, pepper, and oil. Peel 1 apricot and add. Puree until smooth. Alternately, puree in a deep bowl using an immersion blender. Pour dressing over bowl of vegetables and toss to combine. Add dried apricots and pecans and toss again.

4. Slice remaining 2 fresh apricots into thin slices and toss gently with the salad. Serve immediately.

Source: Hannaford fresh Magazine, July - August 2013