I have been really excited to organize my new pantry, and put everything neatly in jars and start building up my bulk foods pantry. I really like making whole grain salads, and so I like having things like farro, barley, quinoa on hand. I made this for lunch the other day and Michael was raving about it. It's a really good combination of flavors and textures. It also keeps really well. Keep the salad greens separate, and then you can just mix the barley mixture with the fresh greens when you're ready to eat so they don't get soggy.
2 cups cooked pearl barley
1/2 lemon, squeezed
1/4 cup roughly chopped toasted pecans
2 cups salad greens (mixed or arugula)
1/4 cup dried cherries
1/2 cup chopped red onion (or shallot), rinse if you don't want a strong onion taste
2 tablespoons blue cheese crumbles
This recipe is from Whole Foods, Lunch-in-a-Jar
