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Veggie jar salad

Veggie delight salad

5
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
1
Difficulty
Moderate
It’s amazing how much tastier food looks when you pack it in a glass jar. Yum!

Ingredients

Cooked pearl barley

⅓ cup(s), (65g)

Zucchini

1 small, coarsely grated

Carrot(s)

1 small, cut into ribbons

Baby spinach

20 g

Red capsicum

¼ medium, thinly sliced

97% fat-free cottage cheese

½ cup(s), (125g)

Avocado

¼ small, ripe variety, chopped

Alfalfa sprouts

¼ cup(s), (10g)

Olive oil

1 tsp

Vinegar

1 tbs, white wine

Whole grain mustard

1 tsp

Instructions

  1. Layer barley, zucchini, carrot, spinach, capsicum, cottage cheese, avocado and sprouts in a 3-cup (750ml) capacity glass jar or plastic container.
  2. Whisk oil, vinegar and mustard in a small bowl until combined. Season with salt and pepper. Drizzle dressing over salad to serve.

Notes

TIPS: Cook a batch of pearl barley in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Freeze portions in snap-lock bags for up to 6 months. Assemble the salad the night before and place dressing in a separate small container. Store in the fridge. To take it to work, transport in a chiller bag. Drizzle salad with dressing before serving.

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