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Turkey and Barley Salad

Turkey and Barley Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By November, 2009

Quick Tip

White Wine Vinaigrette
The salad and the vinaigrette can be prepared ahead and refrigerated separately for up to 1 day.

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    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.