INGREDIENTS
2 cups cooked barley
2 cups chopped parsley
1 cup walnuts, roasted and chopped
1/3 cup dried cranberries, chopped
4 green onions, thinly sliced
For dressing:
6 tbsp olive oil
4 tbsp fresh orange juice
4 tbsp fresh lemon juice
1 tbsp orange zest
1 tbsp lemon zest
Salt and pepper
DIRECTIONS
1. Mix all the salad ingredients.
2. Whisk together dressing ingredients.
3. Toss salad with dressing. Season to taste.
4. Refrigerate until ready to serve.
NOTE: Serves 4. The original recipe used half the dressing, but we found after refrigerating (and it's much better cold than hot) that the barley had absorbed too much of the dressing to really taste it so I added more.
