Barley with Dried Cranberries and Toasted Walnuts
Serves 6

INGREDIENTS
3.5 cups water
1 cup hulled barley

Lemon Flax Vinaigrette:
2 Tablespoons lemon juice (juice from 1 lemon)
2 Tablespoons flax oil
2 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1 garlic clove, minced
Salt and Pepper to taste

1/4 cup dried cranberries
1/4 cup walnuts, toasted and chopped
4 green onions, chopped on bias/angle

DIRECTIONS

1. In a pot, add water and barley. Bring to boil. Turn heat down to a simmer.
2. Cover and simmer until barley is tender but chewy (about 45 minutes)
3. In a small bowl, wisk together vinaigrette ingredients
4. Combine cooked barley, vinaigrette, and remaining ingredients

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Nutrition Facts Serv. size 2/3 cup (208g) Servings 6 Calories 199   Fat Cal. 73   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 8g 15% Total Carb. 29g 10%   Sat. Fat 1g 4%   Fiber 6g 25%   Trans Fats 0g     Sugars 4g   Cholest. 0mg 0% Protein 5g   Sodium 67mg 4%       Vitamin A 0% Vit. C 10% Calcium 4% Iron 8%