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CHATELAINE MAGAZINE RECIPES

Once cool, place barley in a large bowl; add the almonds, cauliflower, oil, lemon juice and a pinch of salt to taste. Toss to combine. Stir in cheese and parsley. Season with pepper. Serve. Editors of Whole Living Magazine, “Cauliflower and Barley Salad with Toasted Almonds.” Recipe. Power Foods. New York: Clarkson Potter, 2010. 302. Print.

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