Turkey and Barley Salad

Serving Size: 1/4 recipe

Yields: 4 servings

First Line Therapy Servings: (1 protein, 1 category 1 vegetable, 1/2 fruit, 1 grain, 1.5 fat, 1 nut)

Recipe Reposted and Modified From: www.realsimple.com

Ingredients:

3/4 cup quick-cooking barley

3 tablespoons olive oil

2 tablespoons fresh lemon juice

Kosher salt and black pepper

4 cups baby arugula

2 cups shredded roasted turkey or chicken

~2 ounces sliced almonds

2 cups sliced grapes (in half)

Ingredients:

1. Cook the barley according to the package directions; drain and rinse under cold water to cool.
2. In a small bowl, whisk together the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
3. In a large bowl, combine the barley, arugula, turkey, almonds and grapes.
4. Drizzle the barley/arugula/turkey mix with the vinaigrette and toss to combine.