2 Tablespoons Olive oil or other vegetable oil
2 Tablespoons lemon juice
1 Tablespoon orange juice
2 cups cooked barley (do not overcook)
1½ cups seedless or halved, seeded Chilean grapes
½ cup sliced celery
1/4 cup sliced green onion
1/8 teaspoon salt
1/8 teaspoon pepper