Turkey and Barley Salad

By danyell923

Ingredients

• 3/4 cup  quick-cooking barley
• 3 tablespoons  olive oil
• 2 tablespoons  fresh lemon juice
• kosher salt and black pepper
• 4 cups  baby arugula
• 2 cups  shredded roasted turkey or chicken
• 1/2 cup  dried cranberries

Preparation

Step 1

Directions

Cook the barley according to the package directions; drain and rinse under cold water to cool.

Meanwhile, in a small bowl, whisk together the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

In a large bowl, combine the barley, arugula, turkey, and cranberries. Drizzle with the vinaigrette and toss to combine.