Barley salad with grapes and pecans

Cooked barley has a lovely nutty flavor and wonderful firm texture, making it a perfect grain for side dishes. Paired with juicy grapes and a tangle of bitter greens, it morphs into an uncommonly delicious whole-grain salad. The distinctive flavor of tarragon is a welcome addition, but you could substitute pretty much any fresh, tender herb you have on hand—basil, parsley, cilantro or mint—with equally tasty results. Other flavorful variations: Cook the barley in a flavorful fat-free broth instead of water, try maple syrup in place of the honey, or swap out the pecans for toasted walnuts, sliced almonds, or pine nuts. Top with sliced roast chicken breast or a few grilled shrimp to make this a meal.