CHERRY COBB GRAIN SALAD

Bright and refreshing while also so filling and hearty, the perfect late spring salad! Plump, juicy cherries, gorgeous golden beets, creamy avocado and white beans all over barley tossed with kale and a tangy lemon-shallot vinaigrette. Add a little gorgonzola and bacon if you’re into it or leave it vegan, either way its SO GOOD!

INGREDIENTS

1 1/2c kale, shredded
2T olive oil

1 lemon, zested and juiced
1 small shallot, minced
1t dijon mustard
3-4T olive oil

1c cooked barley (just about any grain will work here)
1c cherries, pitted and quartered
1 beet, roasted and cubed (I used a golden) – make your own here
1 avocado, cubed
1c white beans, cooked or canned – make your own here
2 strips of bacon, cooked and chopped
1/4c gorgonzola or blue

Chives

INSTRUCTIONS

In a big bowl, drizzle 2T olive oil and a pinch of salt over the kale and massage for a minute or two, set aside for about 5-10 minutes while you make the dressing. Put lemon zest and juice, shallot, mustard and olive oil in a bowl and whisk until uniform. Pour half of the dressing and the cooked and cooled barley in with the kale and toss. Top with the cherries, beet, avocado, white beans, bacon and gorgonzola then drizzle with however much remaining dressing you want.

ENJOY!

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