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Serves:4
  • Recipe Courtesy of:
    Alberta Barley Commission

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 3 cups or 750 ml  Chicken boullion
 1 cup or 250 ml  Pearl barley
 1  Medium red pepper
 half  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  Salt
 1/4 tsp or 1 ml  Pepper
 1/4 cup or 63 ml  Feta cheese

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.