Sunday, March 16, 2014
Greek Barley Salad
2 cups chicken bouillon 1 cup pearl barley 1 red pepper, cut small thin strips 1/2 cucumber, cut into chunks 1 small onion, thinly sliced 1 large tomato, cut in wedges 1/2 cup pitted black olives 4 cups romaine lettuce, torn 1/2 cup olive oil 3 Tbsp lemon juice 1 garlic clove pressed 1/2 tsp whole oregano 1/4 tsp salt pepper, to taste 1/2 cup feta cheese, crumbled
Procedures : Make up chicken boullion in water and add barley. Bring to a boil, cover, and simmer for 40 minutes until tender. Refrigerate until cool. In the meantime, prepare vegetables and put into a large salad bowl. Add cooled barley. Whisk dressing ingredients together. Drizzle dressing on top, and toss. Top with feta cheese. Chill for several hours before serving"