Cran-Nut Barley Salad

Barley is the new ingredient for me in this recipe. I had to research how to cook it before making this recipe.

  
The recipe comes from Every Day with Rachael Ray magazine and has the following ingredients:

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.

  
Whisk the oil, juices and zests.  Toss with remaining ingredients.  Season and enjoy!!

 
 

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