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Print this Recipe    Barley Salad

Greek Barley Salad

2 cups chicken bouillon
1 cup pearl barley
1 red pepper, cut small thin strips
1/2 cucumber, cut into chunks
1 small onion, thinly sliced
1 large tomato, cut in wedges
1/2 cup pitted black olives
4 cups romaine lettuce, torn

1/2 cup olive oil
3 Tbsp lemon juice
1 garlic clove pressed
1/2 tsp whole oregano
1/4 tsp salt
pepper, to taste
1/2 cup feta cheese, crumbled

Make up chicken boullion in water and add barley. Bring to a boil,
cover, and simmer for 40 minutes until tender. 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. Chill
for several hours before serving.

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