INGREDIENTS
5 oz
Baby spinach
2 1/2 cups
Corn, fresh
1 pint
Grape tomatoes
1/4 cup
Parsley, fresh leaves
2
bunches Scallions
1 2/3 tbsp
Lime juice, fresh
1 cup
Barley
1
Salt and ground pepper, Coarse
3 tbsp
Olive oil, extra-virgin
1
Reserved cooked chicken breast from buttermilk chicken with cornbread and cucumber-celery salad