Spinach Salad with Barley and Cinnamon Vinaigrette
- ½ cup barley
- 6 oz baby spinach
- 1 cup blueberries
- ½ cup shredded carrots
- ½ red onion, thinly sliced
- 2 tbsp olive oil
- 2 tbsp blood orange juice
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 tsp cinnamon
- Cook the barley according to package directions. Drain and let cool.
- For the vinaigrette, whisk together the olive oil, orange juice, white wine vinegar, honey, and cinnamon. Add in salt to taste.
- Toss together the barley, baby spinach, blueberries, carrots, onion slices, and vinaigrette.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/03/spinach-salad-barley-cinnamon-vinaigrette.html
3.5.3208