After a couple of very interesting weeks, things are finally heating here in Florida. I don’t mind the freshest occasional temperatures, but when the low temperatures descend in the 1940s, it’s cold when I have to get out early in the morning to take care of my chickens and goats. The afternoons warm up well, however, so I try not to complain!
After the intense holiday season, when we usually take place, I try to start every new year, eating a little healthier. For lunch, I usually prepare vegetables or salads full of vegetables and cereals. I like to prepare an extra of everything I do so you can have fun for a couple of days.
This salad has everything I look for in a salad. It is colorful, crunchy and full of flavor. Prepare well if you need to make a lunch for work or school and it lasts well in the refrigerator for a few days. You can add any other ingredient you prefer or leave out everything you don’t have at hand. If you want to enjoy this salad as an option for dinner, you could also complete it with grilled salmon, chopped chicken breast or even prawns.
Enjoy your meal!
Deborah Mele
Ingredients
-
2 cups of raw barley
-
1/2 cup of extra virgin olive oil
-
1 teaspoon of grated lemon ghoschies
-
1/4 cup of Fresl lemon juice
-
Salt and pepper to taste
-
1 red pepper, diced
-
1 yellow pepper, diced
-
1/2 purple onion, diced in cubes
-
1 cup of cotrolioli in cubes
-
1 1/2 diced cherry tomatoes
-
1 cup of cooked corn beans
-
2 tablespoons of finely chopped fresh basil
-
2 tablespoons of finely chopped fresh parsley
Instructions
- In a large pot over high heat, bring the water to a boil. Add a spoonful of salt.
- Add the barley and cook about 5 minutes or until curtains.
- In a large bowl, beat the olive oil, lemon zest, lemon juice and salt and pepper to taste together.
- Add the peppers, the onion, the cucumbers, the basil, the parsley, the cooled barley.
- Mix to mix well. Refrigerate to let the flavors merge.
- Serve at cold temperature or environment.
Nutrition information:
Product: 6
Portion size: 1
Amount for portion:
Calories: 493Total fat: 20gSaturated fat: 3gTrans fat: 0gFatty fat: 16gCholesterol: 0 mgSodium: 61mgCarbohydrates: 69gFiber: 4gSugar: 6gProtein: 12g
