Spring Salad With Barley and Lemon Chive Vinaigrette

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Calories: 513
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Ingredients

  • 1 cup Dried pearl barley
  • 1 tsp Salt
  • 12 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.