Blueberry salad with barley and dill

Makes 4 cups

Cook a large pot of barley and keep it in the fridge and use it as a side dish or throw it in your salads through the week!

1/2

greenhouse cucumber, diced

1 3/4 cups

cooked pot barley

1/2 cup

chopped fresh dill

1 cup

fresh local blueberries

1/2 cup

crumbled feta cheese

3 tbsp

red wine vinegar

In a large bowl make the dressing by whisking together the vinegar and oil.
Toss in cucumber, cooked barley, dill, blueberries and feta. Toss well and serve right away.

Calories 117

Protein 2.5 g

Carbohydrates 14.3 g

Fat 5.8 g

Fibre 2 g

Sodium 93 mg