Vegie delight salad

Total Time
0:15
Prep
0:15
Cook
0:00
Serves
1
Difficulty
Moderate
It’s amazing how much tastier food looks when you pack it in a glass jar. Yum!
Ingredients
  • cooked pearl barley
    ⅓ cup(s), (80g)
  • zucchini
    1 small, coarsely grated
  • carrot(s)
    1 small, cut into ribbons
  • baby spinach leaves
    20 g
  • red capsicum
    ¼ medium, thinly sliced
  • low fat cottage cheese
    125 g, (1/2 cup)
  • avocado
    ¼ small, ripe variety, chopped
  • Alfalfa sprout
    ¼ cup(s)
  • olive oil
    1 tsp
  • vinegar
    1 tbs, white wine
  • wholegrain mustard
    1 tsp
Instructions
  1. Layer barley, zucchini, carrot, spinach, capsicum, cottage cheese, avocado and sprouts in a 3-cup (750ml) capacity glass jar or plastic container.
  2. Whisk oil, vinegar and mustard in a small bowl until combined. Season with salt and pepper. Drizzle dressing over salad to serve.
Notes
TIPS: Cook a batch of pearl barley in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Freeze portions in snap-lock bags for up to 6 months. Assemble the salad the night before and place dressing in a separate small container. Store in the fridge. To take it to work, transport in a chiller bag. Drizzle salad with dressing before serving.

Start eating better than ever!