Lunche for 6

Barley Spring Salad

Name: Barley Spring Salad
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup dried pearl barley; 1 tsp kosher salt; 1 package (5 oz) mixed greens; 1/2 cup candied ginger; 1/2 cup dried cranberries; 1/3 cup sunflower seeds; 5 tbsp fresh lemon juice; 1 tsp dijon mustard; 1 tsp granulated sugar; 1/2 tsp kosher salt; 1/3 cup extra-virgin olive oil; 2 tbsp finely chopped chives (optional)

Cooked barley, greens, fruit, and seeds come together with a bright lemon, mustard, and chive dressing.

$0.99per serving $

40 minstart to table

6servings

American Vegetarian Vegan Dairy-free Budget Lunches Side dishes Back to school Spring Summer

Ingredients

1 cup dried pearl barley
1 tsp kosher salt
1 package (5 oz) mixed greens
1/2 cup candied ginger
1/2 cup dried cranberries
1/3 cup sunflower seeds
5 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp granulated sugar
1/2 tsp kosher salt
1/3 cup extra-virgin olive oil
2 tbsp finely chopped chives (optional)

Steps

Rinse 1 cup barley, then simmer it in salted water for 30 minutes until tender.
Drain the barley and cool it completely.
Whisk lemon juice, mustard, sugar, salt, and olive oil in a small bowl.
Toss the barley, greens, ginger, cranberries, sunflower seeds, and chives in a large bowl.
Pour on the dressing and toss until evenly coated.