Lemon Arugula Salad

Name: Lemon Arugula Salad
Ingredients: ½ cup barley; ½ fennel bulb, sliced thin; 4 cups arugula; ½ cup sugar snap peas; ¼ cup walnuts, chopped; 2 tbsp green onion, thinly sliced; Lemon Tarragon Dressing; 2 tablespoon lemon (juiced); 1 teaspoon honey; ¼ cup olive oil; 2 tablespoon tarragon (fresh); ½ teaspoon Dijon mustard; dash sea salt; dash ground black pepper; 1 tablespoon chives (chopped)

4 steps

Notes Swap barley with cooked quinoa. To make the dressing vegan, swap in maple syrup for honey. The dressing will keep for up to 1 week in the fridge. Barley can be cooked ahead of time then refrigerated until ready to be used in salad.

Updated at: Thu, 17 Aug 2023 03:43:11 GMT

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Ingredients

2 servings

½ cupbarley

0.5fennel bulb

sliced thin

4 cupsarugula

½ cupsugar snap peas

¼ cupwalnuts

chopped

2 Tbspgreen onion

thinly sliced

Lemon Tarragon Dressing

2 tablespoonlemon

juiced

1 teaspoonhoney

¼ cupolive oil

2 tablespoontarragon

fresh

½ teaspoondijon mustard

sea salt

ground black pepper

1 tablespoonchives

chopped

Instructions

Step 1

Cook barley according to package. Allow to cool.

Step 2

Prepare fennel by cutting off the green stalks. Halve the white bulb and carefully remove the core. Place the cut side down on a cutting board and using a very sharp knife, thinly cut or shave the fennel.

Step 3

Place the fennel in the bowl with the arugula, barley, pea pods, walnuts and green onions.

Step 4

Drizzle Tarragon-Lemon Dressing (below) over the salad, gently toss and serve immediately.