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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 40 |
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A yummy salad which crunchy veggies, chewy barley, and a tangy dressing. Ingredients:
1 cup pot barley, uncooked |
2 cups water |
1 cup vegetables |
1 teaspoon dried oregano |
2 teaspoons dried basil |
2 tablespoons white wine vinegar |
1 tablespoon yogurt |
1 tablespoon dijon mustard |
1 tablespoon agave nectar |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/4 cup olive oil |
salt and pepper |
any of your favorite vegetables (i used red bell pepper, sauteed zucchini, sauteed mushroom, cucumber, peas, red onion and tomato) |
parmesan cheese |
chopped mint |
olive |
Directions:
1. Cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. If barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
2. Meanwhile chop and/or saute and vegetables you want to use in your salad.
3. Mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. Add more or less vinegar and olive oil to reach a desired consistency.
4. When barley is cooked combine with veggies and top with dressing. Salt and pepper to taste.
5. Serve garnished with parmasan, mint, and/or olives.
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