1 5-ounce package greens mix (baby kales, if available); about 4 cups
1/2 cup barley (or quinoa, for gluten-free), cooked, drained, and cooled (see NOTE)
1 cup cherry or grape tomatoes, halved
1/4 red onion, sliced
DRESSING INGREDIENTS
1/2 cup plain yogurt
2 tablespoons acai (or pomegranate) juice
2 teaspoons brown rice syrup (or honey or agave syrup)
1 teaspoon Dijon mustard
Instructions
In a small bowl, mix together goji berries, mulberries or blueberries, raisins, cacao nibs, and cashews.
In a large salad bowl or two serving-sized bowls, layer the salad greens, dried mix, barley or quinoa, tomatoes, and red onion.
Place dressing ingredients in a small bowl and whisk together. Pour over salad and serve immediately, or serve dressing on the side.
Note
NOTE: To cook barley or quinoa, place 1/2 cup rinsed grain in 1 1/2 cups water in a small saucepan. Bring to a boil over medium heat and simmer until soft, 30-45 minutes (barley) or 15 minutes (quinoa). Drain.