Ingredients:

2 tablespoons olive or other vegetable oil
2 tablespoons lemon juice
1 tablespoon orange juice
2 cups cooked barley (do not overcook)
1 1/2 cups seedless or halved, seeded Chilean grapes
1/2 cup sliced celery
1/4 cup sliced green onions
1/8 teaspoon salt
1/8 teaspoon pepper

Methods:
Combine all ingredients in a large bowl. Cover and refrigerate for up to 3 days.

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