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Simple Recipes for Every Day

Spring Salad With Barley and Lemon Chive Vinaigrette

Spring Barley Salad with lemon chive vinaigrette dried cranberries and sunflower seeds
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 1 cup dried pearl barley
  • 1 tsp salt
  • 2-3 cups mixed greens
  • 1/2 cup candied ginger, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds

Dressing

  • 5 tbsp fresh lemon juice, from 2-3 lemons
  • 1 tsp brown or dijon mustard
  • 1 tsp sugar
  • 1/2 tsp salt
  • 6 tbsp olive oil
  • 2 tbsp finely chopped chives

Method

  1. In a medium stock pot bring three cups of water, dry barley, salt to a rapid boil. Once boiling, reduce to a simmer, cover and cook until barley is done. Start checking at about 25 minutes. Barley should triple in volume and be tender and chewy in texture. Using a fork, fluff the barley and set aside to cool.
  2. In a bowl mix the lemon juice, mustard, sugar and salt. Slowly pour in the olive oil whisking constantly to emulsify. Stir in chives cover with a lid and store in refrigerator. Will keep for up to 2 week.
  3. To assemble, toss greens and barley in the dressing, top with ginger, cranberries and sunflower seeds. Toss the salad slightly to distribute the toppings. Garnish with any extra chives.