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Layered Vegetarian Salad

20 minutes
4 servings
No problem whatsoever bringing this vegetarian salad to work with you for a healthy lunch packed with freshness, thanks to the Lock&Lock Starfrit containers.


Salad garnishes

  • 1 Green Apple
  • 2 Trays Cherry tomatoes
  • 1 Cucumber
  • 2 Yellow peppers
  • 15 sprigs Chives


  • 1 cup Pearled barley
  • 1 Liter Vegetable stock


  • 1 cup Plain Greek yogurt 0%
  • 1 tbsp Dijon mustard
  • 3 tbsps White balsamic vinegar
  • ¼ cup Pumpkin seeds
  • 3 tbsps Water
  • 1 Juice of 1 lemon
  • 1 Zests of 1 lime


  • Clean the produce and pat dry with a rag.
  • Remove the seeds from the peppers and cut into strips.  
  • Make small cubes from the granny smith apples.  
  • Set aside with a splash of lemon juice to avoid oxydizing.
  • Cut the cherry tomatoes in 2.  
  • Slice the cucumber into slices.
  • Set all the produce aside in the fridge until ready to use.
  • In a sauce pot with the vegetable stock, bring the barley to a boil.  
  • Lower the heat and let cook for roughly an hour or until cooked through.  
  • Strain and set aside in the fridge.
  • Combine all of the dressing ingredients in a mixing bowl and season to taste with salt and pepper.
  • Make a bed of barley at the bottom of your dish.  
  • Alternatively place all of the other ingredients on top of the barley so as to make a nice colorful bed.
  • Drizzle the vinaigrette on top and then all you need to do is mix well when ready to eat!

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