As beautiful as it is delicious, this layered salad with bright flavors from arugula, blue cheese and dried cherries will leave your coworkers or fellow picnickers green with envy.
- 1/2 cup pearl barley
- 1/4 cup prepared salad dressing or lemon juice
- 2 cups packed baby arugula
- 1/2 medium red onion chopped, rinsed well and drained
- 1/4 cup dried sour cherries
- 1/4 cup roughly chopped toasted pecans
- 2 tablespoons blue cheese crumbles
Bring a large pot of salted water to a boil simmer over medium heat. Add barley and reduce to a simmer. Cook until tender, 20 to 30 minutes. Drain and set aside to cool.
In a small bowl, toss barley with dressing. Layer barley and remaining ingredients in two wide-mouth jars. Top with tight-fitting lids and refrigerate until ready to serve, up to 3 days.
Per serving: 490 calories (200 from fat), 23g total fat, 4g saturated fat, 5mg cholesterol, 360mg sodium, 65g carbohydrates (12g dietary fiber, 11g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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