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Spring Barley Salad

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Course: Salad
Servings: 4


  • 1 cup barley
  • 3 cups water
  • 2-3 green onions sliced
  • 4 cups fresh spinach chopped
  • Zest and juice one lemon
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black paper
  • 1 cup fresh parsley finely chopped
  • 1/4 cup almonds toasted


  • Combine the barley and water in a small saucepan with a pinch of salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 25-30 minutes or until the water has evaporated. Allow the barley to sit with lid on for 10 minutes.
  • Transfer the barley to a large mixing bowl and fold in all remaining ingredients. If the mixture is dry, add more oil, lemon juice or vinegar.
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