A combination of a whole grain, light flavorful vinegarette, and lots of spring vegetables makes for a high protein, high fiber, vegetarian salad, side dish, or one bowl meal. Great as a side for Easter Ham or Lamb. Come on in Spring.

Feeds 8-10 as a side dish. Feeds 4-5 as base to a main course. Takes roughly 45 minutes to make.

• 1 cup of dried Barley, rinsed
• 2 cups of chopped, celery
• 1 small bunch of radish, cleaned and cut into matchsticks
• 5-6 green onions, sliced on the bias
• Dill, 1/2 cup chopped
• Dill pickles, 1/2 cup chopped
• 1 can of white beans, drained and rinsed
• Dressing
• 1/4 cup white wine vinegar
• 2 T olive oil
• 2 T dijon mustard
• 1 garlic clove, minced
• 1 T agave syrup
• 1/2 tsp salt
• generous cranks of black pepper

Boil water and cook barley according to package directions. Set aside to cool. To make dressing combine vinegar-black pepper and blend or whisk together until combined. Prepare all vegetables. When barley has cooled to room temp, add dressing and veg. Fold together to combine. Taste for salt and pepper, add if needed. If serving later you may add oil if salad seems to dry for you liking.