Turkey and Barley Salad
Serves 4| Hands-On Time: | Total Time:
- 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.
The salad and the vinaigrette can be prepared ahead and refrigerated separately for up to 1 day.