I try to make this salad up on Sunday so it’s in the fridge waiting for me during the week when I need a snack or quick meal. It’s best served at room temperature and super tasty on a a bed of fresh spinach, arugula, or baby greens.
1 cup Paramount Food Grains barley berries, cooked according to package directions (cooked wheat berries. quinoa or lentils can be substituted or added, as well.)
2 -3 Tbs. sundried tomatoes in oil, chopped
1/3 – 1/2 cup feta or goat cheese crumbles
1/2 cup chopped fresh basil
2 cups chopped fresh baby spinach
Zest of 1 lemon
Juice of 1/2 lemon
1 clove garlic, minced
1/2 cup grape or cherry tomato halves, optional
1/4-1/2 tsp red pepper flakes
Kosher salt and pepper, to taste
In a large mixing bowl, gently combine all ingredients; season to taste with salt and pepper. Store in the fridge for up to 4-5 days…..if it lasts that long.
Now You’re Cookin’,