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Ingredients
  • ½ cup barley uncooked
  • ½ fennel bulb thinly sliced
  • 4 cups arugula
  • ½ cup sugar snap peas
  • ¼ cup raw walnuts chopped
  • 2 tbsp green onion thinly sliced
  • subheading: Lemon Tarragon Dressing:
  • 2 tbsp lemon juiced
  • 1 tsp honey
  • ¼ cup olive oil
  • 2 tbsp tarragon fresh
  • ½ tsp Dijon mustard
  • dash sea salt
  • dash ground black pepper
  • 1 tbsp chives chopped
Steps
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