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."
• 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 pearl barley according to package directions. Set aside to cool.
Wash and chop kale. Give it a massage for 1-2 minutes to remove some of the bitterness.
Whisk together the vinaigrette ingredients.
Toss Together Salad
Once the barley is cooked and cooled, toss with the kale, vinaigrette, and remaining ingredients. Enjoy!
Meal Prep Jar Salads
Divide ingredients between 4 mason jars. Store in fridge for up to 4 days.
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