Spinach Salad with Barley and Cinnamon Vinaigrette
Feels more and more like spring with every bite of this fruity spinach salad with barley and cinnamon vinaigrette!
Yield: 4-6 servings
  • ½ cup barley
  • 6 oz baby spinach
  • 1 cup blueberries
  • ½ cup shredded carrots
  • ½ red onion, thinly sliced
For the dressing
  • 2 tbsp olive oil
  • 2 tbsp blood orange juice
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 1 tsp cinnamon
  1. Cook the barley according to package directions. Drain and let cool.
  2. For the vinaigrette, whisk together the olive oil, orange juice, white wine vinegar, honey, and cinnamon. Add in salt to taste.
  3. Toss together the barley, baby spinach, blueberries, carrots, onion slices, and vinaigrette.
Adapted from McCormick
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/03/spinach-salad-barley-cinnamon-vinaigrette.html