Description
For the Salad:
1 cup barley, cooked and cooled
½ cup ricotta cheese
¼ cup dried cranberries
¼ cup toasted walnuts, chopped
1 cup fresh spinach, chopped
¼ cup red onion, thinly sliced
1 tablespoon fresh parsley, chopped
For the Lemon Vinaigrette:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooked barley, ricotta cheese, cranberries, toasted walnuts, spinach, and red onion.
Drizzle the vinaigrette over the salad and toss gently to combine.
Garnish with chopped parsley and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 20 minutes (for barley)
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 4
