KALE BARLEY SALAD

with Feta and a Honey Lemon Vinaigrette

Easy to prep and with modifications can keep well for up to 4 days - making it perfect for jar salads to take on the go.

Why we love this recipe

"Made this for dinner tonight and it came together so fast, was delicious, nutritious and the husband loved it."

RANDI

• pearl barley • kale  • feta  • chickpeas  • avocado • sunflower seeds • red onion  • olive oil • white wine vinegar • fresh lemon juice • lemon zest • honey

What You Need:

Cook Barley

Cook pearl barley according to package directions. Set aside to cool.

1

Prepare Kale

Wash and chop kale. Give it a massage for 1-2 minutes to remove some of the bitterness.

2

Combine Dressing

Whisk together the vinaigrette ingredients.

3

Toss Together Salad

Once the barley is cooked and cooled, toss with the kale, vinaigrette, and remaining ingredients. Enjoy!

4

Meal Prep Jar Salads

Divide ingredients between 4 mason jars. Store in fridge for up to 4 days.

5

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