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Spring Salad With Barley and Lemon Chive Vinaigrette

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
Spring Salad With Barley and Lemon Chive Vinaigrette

Currently we are cleaning out the garden beds and getting them ready for new plants! Among the dry twigs from last year's harvest is fresh chives, yielding a bounty of greens.

It seems that when the seasons change so does the evening light. The once dark dinner hour has now become a golden hue allowing an assortment of shadows to be cast all over the previously bare, white walls. This change is welcomed because with it comes new life, growth, color and (our personal favorite) sun. This means we can start getting our hands in the dirt and prep our raised beds. Yes!

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Our current “plant” list:

  • Tomatoes
  • Carrots
  • Kale
  • Asparagus
  • Squash
  • Radishes
  • Chard
  • Lettuce
  • Beets
  • Spinach
  • Beans
  • An assortment of herbs

Some of these have already made their way into the earth and are being eagerly watched by little eyes to sprout. All those greens might not be a child’s number one choice at the dinner table, but we sneak them into smoothies, like this Six Ingredient Super Green Smoothie , where they don’t even suspect them.

Perhaps you’ve always wanted to grow your own garden, we encourage you to start planning now and give it a go this year. If you’re someone with zero interest in getting your hands dirty, you’re still in luck—farmers markets will soon be opening up and you’ll be able to get your clean hands on all kinds of amazing local fruits and veggies. Sure, you can get all these things at the grocery store right now, but I think we can all agree, it just doesn’t taste nearly as good.

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While we wait in anticipation for the next wave of fresh garden produce, we take great joy in the fact that a few of our leftovers from last year have already started yielding. One of these being our Chives. Although they’re not the most extravagant of all the things our gardens will have to offer, they truly are wonderful. We decided to celebrate them in this end of winter / beginning of spring salad.

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Spring Salad With Barley and Lemon Chive Vinaigrette

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min


  • 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


  • 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


  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.