Livliga’s blog is a weekly dose of inspiration for those looking to embrace the Livliga lifestyle.
Founder Sheila Kemper Dietrich is committed to the journey of better living and a healthier
lifestyle; this includes sharing personal experiences, new knowledge, and workable solutions
along the way.
Livliga | Health-minded February
Friday, August 8, 2014
Roasted Turkey, Dried Cherries and Barley Salad
Roasted Turkey, Dried Cherries and Barley Salad (photo by LivligaHome)
Roasted Turkey, Dried Cherries and Barley Summer Salad is a
great way to use leftover turkey, not spend a lot of time in the kitchen, and
provides a healthy meal for dinner and/or lunch. In a previous blog I talked
about how to spit and roast a turkey on your grill. This recipe is a great way
to use some of the turkey leftovers in a fresh and interesting way.
Many salads, like the Roasted Turkey, Dried Cherries and
Barley Summer Salad, can be made ahead of time, even the day before, or in the
morning so that at the end of the day when we are tired and not so motivated to
cook, especially during the summer, we have something ready to go. Making
salads earlier in the day also avoids adding heat at the hottest time of the
Dried Cherries and Barley Salad
1 cup uncooked pearled barley
3 cups water
12 ounces roasted turkey breast, chopped
1 cup celery, chopped
¼ cup walnuts, chopped
⅓ cup flat leaf parsley, chopped
¾ cup dried cherries
⅓ cup nonfat Greek yogurt
¼ cup nonfat mayonnaise
Pinch of sea salt
¼ teaspoon fresh ground pepper
1. Rinse pearled barley and place it in a medium saucepan.
Add the water and bring to a boil. Simmer for 1 hour or until all water is
absorbed. Once cooked place in a mixing bowl and flake the barley with a fork