Salad:
1 cup pot barley
2 cups chicken stock
1 green zucchini, chopped into 1/2" dice
3 stalks celery, chopped into 1/2" dice
Half a large red bell pepper, chopped into 1/2" dice
Half a large yellow bell pepper, chopped into 1/2" dice
Half a red onion, chopped into 1/2" dice
1 large tomato, cored and chopped into 1/2" dice
6-8 stalks asparagus, woody ends trimmed, chopped into 1/2" lengths
Small bunch Italian (flat leafed) parsley, finely chopped
Dressing:
1/4 cup olive oil
3 tbsp red wine vinegar
1 heaping tbsp Dijon mustard
Place the barley and stock in a medium saucepan and bring to a full boil. Once boiling, cover and turn heat down to lowest setting. Leave to cook undisturbed, checking occasionally until tender, about 15 minutes. Once cooked, fluff with a fork and leave to cool.
Meanwhile, prepare the vegetables and parsley and place in a large mixing bowl.
Shake together the dressing ingredients and pour about half the dressing over the vegetables. Toss vegetables until evenly coated with dressing. Add the cooked barley and the remainder of the dressing. Mix together well.
Serves 4
Variations:
Grain suggestions: couscous, quinoa, brown rice, millet
Green suggestions: lettuce, spinach, finely chopped kale or swiss chard
Additional vegetable suggestions: eggplant, english cucumber, trimmed and quartered white button or cremini mushrooms
Extras: black olives, sundried tomatoes, drained and rinsed chickpeas, black or navy beans, drained canned tuna, diced chicken breast
