| Salad | |
| 3 cups or 750 ml | Chicken boullion, reduced sodium |
| 1 cup or 250 ml | Pearl barley |
| 1 | Medium red pepper |
| 1/2 | Cucmber |
| 1 | Small onion |
| 1 | Large tomato |
| 1/4 cup or 60 ml | Pitted black olives |
| 4 cups or 1 L | Romaine lettuce |
| Dressing | |
| 2 tbsp or 30 ml | Olive oil |
| 3 tbsp or 45 ml | Lemon juice |
| 1 | Garlic clove |
| 1/2 tsp or 2 ml | Whole oregano |
| 2 | Eggs |
| 1/4 tsp or 1 ml | Pepper |
| 1/4 cup or 60 ml | Feta cheese, reduced fat |
- Make up chicken bouillon in water and add barley. Bring to a boil and simmer for 25 minutes until tender. Drain well.
- 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.
