I will say it over and over again, Sunday food prep keeps me eating healthy! If I take the time to go grocery shopping and plan meals for the week we eat much healthier. That bag of apples is a much better snack choice for me than chips (although I do love chips). Every week I plan on making 3 or 4 things for dinners, a salad of some sort, I prep my fruits/veggies as much as I can and make sure I have enough snacks and sides for my lunches at work.
This cranberry and parsley barley salad makes a delicious lunch. Fresh flavors and a hint of sweetness from the dried cranberries. I make a big batch and know that I have a side for one of our dinners and a few days of lunches.
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- ½ tablespoon orange zest
- ½ tablespoon lemon zest
- 2 cups cooked barley
- 2 cups parsley leaves
- 1 cup pine nuts, toasted
- ⅓ cup dried cranberries, chopped
- 4 large scallions, thinly sliced
- Salt/Pepper
- Whisk oil, juices and zests in a small bowl.
- Pour dressing over barley, parsley, pine nuts, cranberries and scallions.
- Season with salt/pepper and serve.
