Ingredients

• 1 package Golden Cornbread Mix, baked and cooled completely
• about 4 Tbsp Olive Oil, plus more as needed
• 1 tsp Salt
• 1–2 tsp dried Herbs (Parsley, Oregano or Italian Herb Blend)
• About ¼ tsp Black Pepper

• 2 cups cooked Pearl Barley (from about ⅔ cup dry Pearl Barley), cooled
• 8 cups mixed Greens, such as Arugula or Baby Spinach
• 1½–2 cups mixed Vegetables (Cucumbers, Cherry Tomatoes, Sliced Red Onion, Sweet Peppers, Kalamata Olives)
• ½–¾ cup Honey Mustard Chia Dressing
• about ¼ cup crumbled Feta Cheese
• Salt and Pepper, to taste

Instructions

1. Prepare cornbread according to package directions in an 8 x 8-inch pan. Let cool completely, then cut into ½–¾-inch cubes.

2. For the crispiest croutons, spread the cubes in a single layer and let dry out uncovered overnight.

3. Preheat oven to 325°F.

4. Place dried cornbread cubes in a large bowl and drizzle with olive oil, tossing gently to coat. Sprinkle with salt, dried herbs and black pepper and toss again.

5. Spread in an even layer on parchment-lined baking trays and bake for 30–35 minutes, until golden and crisp. Let cool completely.

1. Cook the pearl barley according to package directions. Let cool completely.

2. In a large bowl, combine greens, cooked barley and vegetables. Drizzle with dressing and toss gently to coat. Season with salt and pepper to taste.

3. Transfer to a serving bowl and top with feta cheese and cornbread croutons. Serve immediately.

1. Croutons can be made ahead and stored in an airtight container at room temperature for up to 4 days. Re-crisp in a 325°F oven if needed.

2. This recipe is flexible—swap in any greens, vegetables or cheese you like.

3. Cooked barley can be made 1–2 days in advance and refrigerated until ready to use.

4. For jarred salads, layer dressing first, followed by barley, vegetables, cheese, greens and croutons on top.