From the Vitality Food Feature ‘Cool and Easy Summertime Dining‘.
Sometimes I make this with barley as below, other times with wheat berries, coloured quinoa, or rice. Or I use a mixture of whatever cooked grains I might have lingering in the fridge or freezer – bits of leftovers saved from other recipes. They’re great in salads!
1) Put all the salad ingredients into a large salad bowl.
2) In a small bowl, combine the ingredients for the dressing.
3) Mix dressing ingredients well and pour mixture over salad and toss.
4) Serve this salad with crispy tortillas or corn chips on the side, and pass around a bowl of grated sharp cheddar cheese (dairy or vegan) for sprinkling over top.
Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.
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