Barley and Cranberry Salad

Barley and Cranberry Salad

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  • Each serving
  • 260cal
  • 7g fat (1g sat)
  • 0mg chol
  • 700mg sodium
  • 40g carb
  • 9g fiber
  • 7g sugars
  • 5g protein


  • 3 cups water or vegetable broth
  • 1 cup pearled barley
  • 1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 cup sliced red or sweet onions
  • 2 tablespoons dried cranberries
  • 1 cup watercress or other bitter greens of your choice (roughly chopped if larger leaves)


In a large saucepan, heat water or broth, barley and salt over high heat. Bring to a boil, then reduce heat to low and let simmer until barley is cooked and tender, about 45 minutes.

In a large bowl, whisk together olive oil and vinegar; stir in garlic. Add onions, cranberries, watercress or greens and cooked barley. Stir well. This is delicious served warm or chilled.

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