This lemon arugula salad is a feature on any table. It's got unique (yet findable!) ingredients + an elevated flavor profile that makes me feel like I'm at a fancy restaurant. The perfect salad to mix up your lunch routine.
Course: Entree, Salad
Keyword: low sugar recipe, spring recipe, summer recipe, weight loss recipe
Author: Jen Hansard
½fennel bulbthinly sliced
½cupsugar snap peas
2tablespoongreen onionthinly sliced
Lemon Tarragon Dressing
dashground black pepper
Cook barley according to package. Allow to cool.
Prepare fennel by cutting off the green stalks. Halve the white bulb and carefully remove the core. Place the cut side down on a cutting board and using a very sharp knife, thinly cut or shave the fennel.
Place the fennel in a bowl with arugula, barley, pea pods, walnuts and green onions.
For Dressing: place all ingredients in a small jar and shake well. Refrigerate until ready.
Drizzle dressing over the salad, gently toss and serve immediately.
Swap barley with cooked quinoa.
To make the dressing vegan, swap in maple syrup for honey.
The dressing will keep for up to 1 week in the fridge.
Barley can be cooked ahead of time then refrigerated until ready to be used in salad.