Agave Barley Berry Salad with Spinach, Chickpeas, and Cranberries

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Greens and grains provide the foundation for this beautiful salad.  Include recipe copies when you take this salad to potluck gatherings as everyone will want it.  

Dressing

1/4 cup agave nectar, amber or light

1 Tbs. freshly minced ginger (fyi – if you don’t have fresh ginger root to grate, I often use Gourmet Gardens products and love their minced ginger in a tube.  This is found in the produce department of most larger supermarkets.)

zest of 1 lime

2 Tbs. fresh lime juice

1 Tbs. white wine vinegar

2 Tbs. good olive oil

Salad

1 cup barley berries, cooked in 3 cups water or broth till tender, approx. 1 hour (or substitute your favorite grain, I liked using wheat berries as well)

10 oz. bag fresh baby spinach

1/3 cup thinly sliced red onion

14 oz. can chickpeas, drained well, patted dry, then browned off a bit in a hot skillet, seasoned with salt and pepper a bit

1/4 cup dried cranberries

1/4 cup golden raisins

1 Granny Smith apple, skin on, chopped

1/4 crumbled feta cheese

Shake dressing ingredients in a jar until emulsified.  Toss salad ingredients together in a large, flat serving bowl.  Drizzle salad with prepared dressing, using as much or as little as you’d like; toss well.  Beautiful!  Serve at once.

Now You’re Cookin’,

Chef Alli

 

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