Tomato Barley Salad with Ponzu Vinaigrette

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I almost always have a salad variation for lunch. Salads are so easy to make and you don’t have to heat up your kitchen. Just grab a bunch of veggies, throw in a grain of some sort, toss with a protein, and lunch! They’re also very portable if you take lunch with you to work. I’ve been experimenting with different carbs like barley, rice and quinoa instead of the expected salad carb of bread or croutons.

I like the change up and each time it’s something different. Yes, I may have a salad every day, but it’s never the same salad. I also try to make my dressings instead of using the bottled kind. Once you mix up vinegar, oil, spices and flavors, the bottled stuff seems so… bleh in comparison. It’s simple to do so don’t let making your own dressing scare you off. If you can operate a spoon, you can make salad dressing.

Tomato Barley Salad with Ponzu Vinaigrette Tomato Barley Salad

  • 1 cup (166g) 10 minute quick cooking barley, uncooked
  • 1 bunch green onions
  • 8 oz mixed tomatoes, any variety (beefsteak, grape, roma)
  • 1 cucumber, sliced
  • 3 Tbsp ponzu sauce
  • 1 Tbsp olive oil
  • 2 Tbsp white or red wine vinegar
  • 1/2 tsp minced garlic
  • 1/4 cup fresh cilantro, chopped

Cook the barley according to package directions and set aside to cool. Preheat the broiler on your oven or a grill, and grill the green onions until charred and fragrant. Slice the tomatoes into bite-sized pieces.

In a small bowl, combine the ponzu, olive oil, vinegar and garlic. Stir to combine. Add the barley, onions, tomatoes, and cucumbers and toss to combine. Divide evenly onto plates and top with the cilantro.

Makes 4 servings at approximately 216 calories – 5g protein, 40g carbs, and 4g fat.

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