Turkey and Barley Salad

Turkey and Barley Salad
David Prince
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preparation
10
minutes
cooking
35
minutes
Serves 4

Ingredients

3/4
cup
quick-cooking barley
3
tablespoons
olive oil
2
tablespoons
fresh lemon juice
kosher salt and black pepper
4
cups
baby arugula
2
cups
shredded roasted turkey or chicken
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.
Kate Merker
November 2009

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.

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