Ingredients
Equipment
Method
Preparing the Salad
- In a 2- quart pot bring 4 cups water to a boil. Then add the uncooked barley and cook until tender about 25 minutes.
- When the barley is cooked drain off the excess water using a mesh strainer and rinse it under cold water. Place in a mixing bowl and set aside.
- Core and cut the apple into bite size cubes. Place the cubed apple into a small bowl and squeeze the fresh lemon juice into the bowl and toss to coat the apple pieces with lemon juice. Add the apple pieces to the large mixing bowl with the cooked barley.
- Preheat the oven to 350℉ and place the walnut pieces onto a baking sheet pan. Place the pan in the oven for about 8 minutes or until the walnuts are lightly toasted. Remove from the oven and set aside to cool.
- Crumble the blue cheese and add it to the bowl containing the apple and barley.
- Measure and add the dried cranberries to the large mixing bowl.
- When the nuts have cooled off add them to the mixing bowl.
- Add the micro greens to the mixing bowl.
Apple Cider Salad Dressing
- Add the apple cider vinegar, extra-virgin olive oil, mustard, honey, and salt and pepper to a 16 oz mason jar. Place the lid on the jar and shake it to combine.
- Measure out ½ cup of the prepared dressing and pour it onto the salad ingredients in the large mixing bowl.
- toss the salad to combine and enjoy!