Barley & Mushroom Sausage Salad
A perfect side salad for picnics, this dish is a great make-ahead recipe as it tastes even better the next day.
Bring a large saucepan of salted water to a boil. Add the barley and boil 25-30 minutes, until tender. Drain and transfer to a large bowl. Set aside.
In a large sauté pan, over medium heat, add half the oil and sauté the sausage until beginning to brown. Add the mushrooms and cook 3-4 minutes more. Add the arugula and cook just until wilted. Add to the bowl with the barley and toss with the remaining olive oil, the onions, tomatoes, lemon zest and lemon juice. Season to taste with salt and pepper. Serve warm or at room temperature.