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Barley Feta Salad

Compliments of Cassandra Nelson

2 cups pearled barley, quick cooking
1 shallot, minced
1 lemon, juice only
1/4 cup olive oil
1 red or green pepper, diced
1/3 cup flat leaf parsley, chopped
3-4 Roma tomatoes, diced
3-4 mini cucumbers, diced
1/3 cup crumbled feta
Salt & Pepper to taste

Cook barley according to directions. While cooking, mince shallot & soak in juice of lemon. Chop parsley & dice tomatoes, pepper & cucumbers. Place in big bowl & add feta Add salt/pepper & olive oil to shallot/lemon bowl. Drizzle over drained/cooked barley while still warm. Add dressed barley to veggie bowl & mix to combine.
LTT Options: add avocado chunks or toasted chickpeas