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For the salad

• 2 cups barley
• 5 cups vegetable stock
• 1/2 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 1 Red Delicious apple, cored and sliced
• 1 Granny Smith apple, cored and sliced

For the vinaigrette

• 1/4 cup lemon juice
• 2 t extra virgin olive oil
• 1/4 cup apple juice
• 1/3 cup rice wine vinegar
• 1 Tbsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

1. Heat barley in a medium saucepan over low heat, stirring constantly until lightly browned. Add vegetable stock, bring to a boil, cover, and simmer about 25 minutes until barley is soft. Remove from heat and drain. Combine the barley, herbs, and apples in a bowl.

2. Whisk together the vinaigrette ingredients in another bowl. Add the vinaigrette to the barley and mix well.

Per serving: 210 calories, 6g protein, 2g fat, 0g saturated fat, 45g carbohydrates, 10g fiber, 0mg cholesterol, 260 mg sodium