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Autumn Barley, Lentil and Apple Salad
Donna Castellano MS, RDN
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Ingredients
2
cups
cooked green lentils
1
cup
cooked barley
1
cup
chopped apples
any variety of sweet/tart cubed with skin on
1
red onion diced
1
celery stalk chopped
handful fresh parsley roughly chopped
⅓
cup
of *Favorite Salad Fall Dressing
See link above. Note: I used honey instead of maple syrup in this recipe but either is fine to use.
Instructions
Combine all solid ingredients in a medium bowl.
Add the dressing and toss.
Season to taste with sea salt, pepper, and a drizzle of extra honey if desired.
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