Greco-Roman Side Salad Fresh flavors invade your table in this high-fiber, high protein salad. If you have fresh herbs from your garden – like thyme, rosemary or oregano – stir them in at the end for an added zing of taste.
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¾ cup uncooked barley (15-oz) can no-salt-added chickpeas, rinsed and drained
3 cups chopped Roma tomatoes
2 packed cups fresh baby spinach
1 bunch green onions, chopped
1 (8-oz) package fat-free feta cheese, crumbled
¼ cup fresh lemon juice
1 teaspoon honey
1/3 cup olive oil
1. Cook barley according to package directions, but don’t add salt. When cooked, place barley in a large bowl and allow it to come to room temperature.
2. In a small bowl, whisk together lemon juice and honey. Slowly whisk in the olive oil until well blended.
3. Stir chickpeas, tomatoes, spinach, onions and cheese into cooled barley.
4. Drizzle olive oil mixture over barley mixture and toss together to blend.
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