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This salad is a whole meal unto itself. I use the barley as the base and load it with roasted cauliflower, sliced almonds, and shredded chicken. This becomes my shortcut lunch the day after I make barley and chicken for supper.
5 ounces cooked chicken, shredded (leftovers work so well for this!)
1/2 cup cooked Gefen Barley
1/2 ounce sliced almonds
1 cup baked Beleaves Cauliflower
2 tablespoons oil
2 tablespoons Tuscanini Lemon Juice
1 tablespoon Gefen Honey
1 teaspoon Haddar Dijon Mustard
pinch of salt
pinch of pepper
Combine all dressing ingredients in a container.
Close the top tightly and shake it vigorously until everything is well combined.
Pour the dressing over the salad ingredients and combine well.
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