Barley, Cabbage and Ham Salad | RICARDO

Ingredients

• 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
• 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