Healthy veggie recipe

Veggie Barley Salad

1 cup barley

1 red bell pepper chopped

1 green bell pepper chopped

1 yellow bell pepper chopped

1 orange bell pepper chopped

1 spicy pepper chopped- any kind

1/2 cup light feta cheese or any cheese that crumbles. Blue cheese or queso fresco are good choices.

1/2 cup black olives (optional)

1 heirloom tomato I had nice pretty green colored heirlooms. Vine ripe tomatos work just as well, chopped (optional) 

Dressing:

Mix all ingredients in a bowl with a whisk

1/4 cup balsamic

1/4 cup olive oil

2 garlic cloves chopped fine

fresh ground pepper

pinch of kosher salt

1 tablespoon fresh oregano

1/2 tsp fresh basil

Cook barley with 2 1/4 cups water in a 4 quart pot. Bring to boil then cover and simmer for 40 min. When barley is done let it cool in the pot. Put the barley into a colander and rinse with cool water a few times until its cool.

Meanwhile, chop all your veggies and add them to the barley in a large mixing bowl. Then make the dressing. Add the feta and dressing and mix with salad spoons. Serve in small bowls and enjoy!

keeps in an air tight container for 4-5 days in the refrigerator. This amount makes enough for 4 servings.