Turkey & Barley Salad

By bossenga

This delicious salad comes together quickly using leftover turkey. You could serve as a side salad but it's really a full meal all on its own - made with barley, shredded turkey, arugula, dried cranberries and a little olive oil with lemon juice.

Ingredients

• 3/4 cup barley
• 2 cups baby arugula
• 2 cups roasted turkey, shredded
• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice

Preparation

Step 1

Cook 3/4 cup barley according to the package directions; drain and rinse under cold water.

Transfer to a large bowl and toss with 2 cups baby arugula, 2 cups shredded roasted turkey, 1/2 cup dried cranberries, 3 tablespoons olive oil, and 2 tablespoons fresh lemon juice; season with salt and pepper.