Barley, Cabbage and Ham Salad

Ingredients

• Vinaigrette

  • 1/4 cup (60 ml) mayonnaise
  • 2 tbsp (30 ml) Dijon mustard
  • 1 tbsp (15 ml) apple-cider vinegar
  • 1 tbsp (15 ml) maple syrup

• Salad

  • 5 cups (400 g) red cabbage, sliced 1-inch (1.5 cm) thick
  • 2 tbsp (30 ml) vegetable oil
  • 3 cups (750 ml) pearl barley, cooked (see note)
  • 2 cups (300 g) cooked beets, sliced into thin wedges
  • 1 head Boston lettuce, leaves torn
  • 3 oz (85 g) sliced cooked ham, roughly chopped
  • 1 cup (175 g) red grapes, halved
  • 2 green onions, finely chopped