This salad makes a complete meal in less than an hour. Pair it with good Greek pita bread and a juicy blood orange for dessert and you’ll have a perfect weeknight supper.
For this recipe, I like to use meatless chicken-style strips made by Lightlife®, found in the produce section of the supermarket, or strips made by Morningstar Farms®, found with the frozen veggie burgers and other frozen veggie meats.
Bring the water to a boil in a covered pot over high heat. Add the barley, then lower the heat to low-medium. Cover and cook at a low boil for about 40-45 minutes until the water has absorbed and the barley is tender. Turn the cooked barley into a bowl. Add the remaining ingredients except the salt, and, using two wooden spoons, toss to combine. Taste for seasonings before adding the salt as some soy chicken strips are a bit salty.
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