Mediterranean Salad

Toss greens, garbanzos, cooked barley, tomatoes, red onions, kalamata olives, and a little feta (if desired) with Jane’s Zesty Lemon Herb Vinagrette, and you’ve got a tasty salad that could serve as a meal. This one served as many meals throughout the week–it was just so good!  Enjoy!

Mediterranean Salad
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Mediterranean Salad
Print Recipe
  • 6 cups greens spinach, spring mix, or other desired greens, approximate
  • 1 cup garbanzo beans approximate
  • 1 cup Barley boil until chewy and firm, approximate
  • 1 cup Cherry or grape tomatoes halved, approximate
  • 1/2 cup Red onion diced, approximate
  • 1/2 cup kalamata or green olives halved, approximate
  • 1/4-1/2 cup feta crumbles if desired
  • Jane's Zesty Lemon Herb Vinagrette to taste
  1. Toss all ingredients with Jane's Zesty Lemon Herb Vinagrette. Bell peppers would be great in this salad, if available.
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  1. Thanks for the information and recipe for the salad. However, I didn’t see the dressing recipe. How would I obtain this recipe?

  2. I’m also looking for the dressing!

    One trick I use to make it easy and fast to fix healthy meals is batch cooking. I pick a grain for the week and make a double batch, making it quick to grab a cup of brown rice, barley or oat goats to throw in salads, veggie bowls and soups throughout the week. You can also portion and freeze your grains to use later – your very own convenience food!

    Portland, Oregon