Turkey and Barley Salad
Author: 
Recipe type: Entree
Prep time: 
Total time: 
 
This salad is a healthy option for using up leftover turkey or roast chicken. It is delicious with a slice of Granola Batard.
Ingredients
  • 1 c pearl barley, rinsed
  • 2 c water
  • ½ t kosher salt
  • 2 to 3 c leftover roast turkey ofr chicken, torn into bite-sized pieces
  • 1 c canned black beans, rinsed and drained
  • 1 c corn niblets, frozen or fresh
  • 1 red pepper, diced
  • 1 c dried cranberries
  • 2 green onions, trimmed and thinly sliced on the diagonal
  • 3 T finely chopped fresh basil
  • 3 T finely chopped fresh cilantro
  • ½ toasted slivered almonds or pine nuts
  • Dressing:
  • 3 T red wine vinegar
  • 1 t maple syrup
  • 1 clove garlic, minced
  • 1 t Dijon mustard
  • 5 T extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. In a medium saucepan, bring the water to a boil.
  2. Add the barley and salt and cook until el dente.
  3. Set aside to cool.
  4. In a large bowl combine the turkey or chicken with the cooled barley, rinsed black beans, corn, red pepper, dried cranberries, green onions, basil, cinlantro and toasted nuts.
  5. To make the dressing, in a small bowl whisk together the red wine vinegar, maple syrup, minced garlic and Dijon mustard.
  6. Slowly whisk in the olive oil, season with salt and pepper. Pour over the salad and toss to coat.
  7. Serve with crusty whole grain bread.
Recipe by Food Musings at http://foodmusings.ca/cookbooks/turkey-and-barley-salad/