8

Vegie delight salad

Total Time
15 min
Prep
15 min
Cook
0 min
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

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!