Simple Green Smoothies
Hearty Lemon Arugula Salad with Barley
Chewy barley, crisp shaved fennel, snap peas and toasty walnuts make this arugula salad hearty enough for dinner. A lemon tarragon dressing with Dijon ties every bite together, and it's ready in 20 minutes.
Ingredients
- ¼ cup barley uncooked
- ½ fennel bulb thinly sliced
- 4 cups arugula
- ½ cup sugar snap peas
- ¼ cup raw walnuts chopped
- 2 tablespoons green onion thinly sliced
Lemon Tarragon Dressing
- 2 tablespoons lemon juiced
- 1 teaspoon raw honey
- ¼ cup extra-virgin olive oil
- 2 tablespoons tarragon fresh
- ½ teaspoon Dijon mustard
- dash sea salt, unrefined
- dash black pepper, ground
- 1 tablespoon chives chopped
Instructions
- Cook the barley according to the package directions and let cool.
- Cut the green stalks off the fennel. Halve the bulb and carefully remove the core. Place the halves cut side down and use a very sharp knife to thinly slice or shave the fennel.
- Combine the fennel, arugula, barley, snap peas, walnuts and green onion in a bowl.
- Make the dressing: Place the lemon juice, honey, olive oil, tarragon, mustard, salt, pepper and chives in a small jar and shake well. Refrigerate until ready to use.
- Drizzle the dressing over the salad, gently toss and serve immediately.
Recipe Notes
- Make Ahead: Cook the barley up to 3 days ahead and refrigerate until you're ready to assemble the salad.
- Gluten-Free: Barley contains gluten, so use cooked quinoa in its place for a gluten-free salad.
- Vegan Swap: Use maple syrup instead of honey to make the dressing vegan.
- Storing: The dressing keeps in a jar in the fridge for up to 1 week. Shake well before using.
Nutrition
Serving: 2cups | Calories: 493kcal | Carbohydrates: 35g | Protein: 10g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Sodium: 65mg | Potassium: 864mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1725IU | Vitamin C: 41mg | Calcium: 216mg | Iron: 5mg
