BARLEY SALAD

barley saladBarley salad served in mason jar. Jar salads are a crazy hit nowadays, mainly it can be prepared ahead of time and refrigerated. It makes a perfect lunch for work. These cool jar ideas can also be made for Breakfasts, lunch, snacks or dessert.

There is always enough stock of millets and grains in my kitchen. My recent love is barley kernels it makes yummy upma, khichdi or conjee. Barley makes a perfect replacement for rice and it also helps in weight loss and in lowering cholesterol level. Small portion of cooked barley was leftover which ended up as a wholesome salad meal.

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Recipe : Barley Mason Jar Salad

Makes : 1 jar  Prep Time: 15 mins

Ingredients for Green dressing:

1/2 cup – Yogurt

1/2 tsp – Ginger, grated

1/2 bunch – Fresh Coriander

1/4 tsp – Green chilli

1/2 tsp – Lemon juice

Place all the ingredients in a blender / mixer and whip it into smooth dressing.

Ingredients for the salad:
1/2 cup – Cooked Barley kernels

1/2 cup – Cooked chickpeas

1 handful each – Carrots, Bell peppers, Cucumbers, diced

1/4 cup – Corn kernels, onion thinly sliced

2 tbsp – Purple cabbage

1/4 cup – Cherry tomatoes, halved

1 tbsp – Sunflower seeds

Crumbled feta and Spinach / Lettuce – torn

Assemble the salad in the jar:

1st layer – 2 tbsp dressing

2nd layer – Chickpeas

3rd layer – Cucumber, Carrot, Bell pepper

4th layer- Corn, Onion n Cabbage

5th layer – Barley

6th layer – Cherry tomatoes

Top with sunflower seeds + crumbled feta as much as you wish + Spinach / lettuce

Close the lid and chill it for 4 – 5 hours or overnight.

I’d love to dig in straight the jar if you wish you can transfer to a bowl and eat them.

6How to cook barley: In a pan heat 2 cups water with 1/2 tsp salt bring to boil add 1 cup barley, cover the lid and cook for 10 – 12 minutes or unti lthe water is s completely absorbed. Remove from heat and use.

BARLEY MASON JAR SALAD
 
Prep time
Total time
 
Healthy and nutritious barley mason jar salad!
Author:
Recipe type: Salad
Serves: 1
Ingredients
  • Ingredients for Green dressing:
  • ½ cup – Yogurt
  • ½ tsp – Ginger, grated
  • ½ bunch – Fresh Coriander
  • ¼ tsp – Green chilli
  • ½ tsp – Lemon juice
  • Place all the ingredients in a blender / mixer and whip it into smooth dressing.
  • Ingredients for the salad:
  • ½ cup – Cooked Barley kernels
  • ½ cup – Cooked chickpeas
  • 1 handful each – Carrots, Bell peppers, Cucumbers, diced
  • ¼ cup – Corn kernels, onion thinly sliced
  • 2 tbsp – Purple cabbage
  • ¼ cup – Cherry tomatoes, halved
  • 1 tbsp – Sunflower seeds
  • Crumbled feta and Spinach / Lettuce – torn
Instructions
  1. st layer – 2 tbsp dressing
  2. nd layer – Chickpeas
  3. rd layer – Cucumber, Carrot, Bell pepper
  4. th layer- Corn n Onion
  5. th layer – Barley
  6. th layer – Cherry tomatoes
  7. Top with sunflower seeds + crumbled feta as much as you wish + Spinach / lettuce
  8. Close the lid and chill it for 4 – 5 hours or overnight.

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