Turkey and Barley Salad

Photo by David Prince
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  • Serves 4
  • Hands-On Time
  • Total Time


  1. Check 3/4cup quick-cooking barley
  2. Check 3tablespoons olive oil
  3. Check 2tablespoons fresh lemon juice
  4. Check kosher salt and black pepper
  5. Check 4cups baby arugula
  6. Check 2cups shredded roasted turkey or chicken
  7. Check 1/2cup dried cranberries


  1. Cook the barley according to the package directions; drain and rinse under cold water to cool.
  2. Meanwhile, in a small bowl, whisk together the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. In a large bowl, combine the barley, arugula, turkey, and cranberries. Drizzle with the vinaigrette and toss to combine.