Here’s what’s cooking at Colleton River Plantation in Bluffton, S.C. Executive Chef Robert Wysong developed this special recipe for the members. He changes it up a bit according to the seasons but it is always as delicious as it is nutritious.

Recently I spent an afternoon in Robert’s Southern kitchen at Colleton River Plantation where he created this sumptuous salad.  What an inspiration to spend time with one of the best!


1 cup cooked barley

1 cup cooked bulgur wheat

1 cup cooked orzo

6 ounces Garbanzo beans, canned, rinsed and drained

2 Valencia Oranges, peeled and segmented in their own juice

2 ounces golden raisins, re-hydrated in orange juice or water

2 ounces dried apricots, sliced

1 ounce shallots, peeled and finely minced

1/2 cup Italian parsley, washed, stemmed, minced

1/2 cup cilantro, washed, stemmed, minced with some whole leaves reserved


1 tablespoon extra virgin olive oil

1 tablespoon sherry vinegar

1 tablespoon honey

salt and pepper to taste

Whisk together

  1. Cook barley and bulgur according to package directions. Drain and allow to cool. Cook orzo according to package directions.  Drain and allow to cool.
  2. Drain garbanzo beans.  Peel and section oranges.  Reserve juice.
  3. Rehydrate golden raisins in juice or water and drain.
  4. Slice dried apricots.
  5. Combine cooked grains, pasta and beans. Add all fruit, shallots and herbs and combine. Add the dressing and toss. Chill before serving. Garnish with whole parsley and cilantro.