Barley is the new ingredient for me in this recipe. I had to research how to cook it before making this recipe.
3 Tablespoons olive oil
2 Tablespoons fresh orange juice
2 Tablespoons fresh lemon juice
1/2 Tablespoon orange zest
1/2 Tablespoon lemon zest
2 cups cooked barley
2 cups parsley leaves
1 cup walnuts, toasted and chopped
1/3 cup dried cranberries
4 large scallions, thinly sliced
When I told my teenage son about my plan for lunch, he asked, “Does it have meat?” so I followed the “Make it Meaty” suggestion in the recipe and baked a chicken breast while the barley was cooking.
I prepared the ingredients Sunday morning before we went to church and then assembled the salad quickly when we got home so we had a quick lunch.