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Export 9 ingredients for grocery delivery
Step 1
In a medium stock pot bring three cups of water, dry barley, salt to a rapid boil
Step 2
Once boiling, reduce to a simmer, cover and cook until barley is done
Step 3
Start checking at about 25 minutes
Step 4
Barley should triple in volume and be tender and chewy in texture
Step 5
Using a fork, fluff the barley and set aside to cool.In a bowl mix the lemon juice, mustard, sugar and salt
Step 6
Slowly pour in the olive oil whisking constantly to emulsify
Step 7
Stir in chives cover with a lid and store in refrigerator
Step 8
Will keep for up to 2 week.To assemble, toss greens and barley in the dressing, top with ginger, cranberries and sunflower seeds
Step 9
Toss the salad slightly to distribute the toppings
Step 10
Garnish with any extra chives.
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