Turkey and Barley Salad

turkey-barley
Photo by David Prince
Turkey and Barley Salad 3.0 24 5 1
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  • Serves 4
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Cook the barley according to the package directions; drain and rinse under cold water to cool.

Meanwhile, in a small bowl, whisk together the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

In a large bowl, combine the barley, arugula, turkey, and cranberries. Drizzle with the vinaigrette and toss to combine.

Ingredients

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

Directions

  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.