RECIPE: Barley, cranberries and cashews make up this perfect side dish

A great side dish for any meal, this Barley Nut Salad can be served warm, at room temperature, or straight from the fridge.

It’s packed with nutritious and delicious ingredients, brought together with the delicate texture and flavor of barley.

I like to add different ingredients as I go. I find this combination of cranberry, spinach and nuts hearty and delicious. If you want to make it a main course, sauté chicken or serve with a piece of roasted salmon on top.

As always, have fun with the salad components. I originally found this combination by looking in my refrigerator and finding some spinach that needed to be used.

I always love nuts, so I added my cashews, and adding a hint of sweetness with the cranberries goes a long way.

2 cups cooked barley

1/2 cup dried cranberries

3 to 4 cups canned lentils (rinsed and drained)

1/2 cup roasted cashews

1 cup fresh spinach, chopped

2 tablespoons olive oil

2 to 3 tablespoons of sugar

Salt and pepper to taste

(If you are serving it in a cold salad, you can add 2 tablespoons of your favorite vinegar)

INSTRUCTIONS

1. Mix all the ingredients together in a bowl.

2. Serve warm or cold.

3. Enjoy.