Herbed Barley Salad with Baby Kale

Ingredients

• 1 cup pearl barley
  
• 2 packed cups baby kale leaves, stems removed and roughly chopped (or use regular kale cut in thin ribbons)
  
• Juice of one large lemon
  
• 3 tablespoons extra virgin olive oil
  
• 2 tablespoons fresh minced dill
  
• 3 tablespoons fresh mint leaves, thinly sliced
  
• 1 medium tomato, seeded, cored and diced 1/4 inch
  
• 1/3 English cucumber cut in 1/4 inch dice
  
• 2 medium green onions, thinly sliced
  
• 1/2 cup chopped flat leaf parsley
  
• 1 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• Additional lemon juice, olive oil, salt and pepper for reseasoning if necessary
  

Directions

1. Cook the barley per package instructions. Transfer to a mixing bowl and while still warm, stir in the kale leaves until the kale wilts a bit. Let the mixture cool to room temperature.
2. Stir in the remaining ingredients and refrigerate for at least 2 hours. When ready to serve, taste and adjust seasoning with additional lemon juice, oil, salt and pepper if necessary.