BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES

IMG_2111

BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES

As always, in my quest to constantly find variety for my vegetable lunches, I decided to try a Barley Salad, which I seasoned with two tablespoons of cilantro pesto (coriander) and crumbled feta cheese. I complimented this salad with a combination of roasted eggplant, zucchini, and red onions, as well as with fresh vegetables namely tomatoes, yellow peppers, avocado and blanched kale. Of course, olive oil and apple cider vinegar are a must!

Bon Appétit

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s