Turkey and Barley Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Similar Recipes
Quick Tip
The salad and the vinaigrette can be prepared ahead and refrigerated separately for up to 1 day.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
