Fresh Barley Salad

• 1 cup pot barley, uncooked
• 2 cups water
• 1 cup vegetables
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 2 tablespoons white wine vinegar
• 1 tablespoon yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon agave nectar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 cup olive oil
• salt and pepper
• Optional
• any of your favorite vegetables (i used red bell pepper, sauteed zucchini, sauteed mushroom, cucumber, peas, red onion and tomato)
• parmesan cheese
• chopped mint
• olive

1. Cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. If barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
2. Meanwhile chop and/or saute and vegetables you want to use in your salad.
3. Mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. Add more or less vinegar and olive oil to reach a desired consistency.
4. When barley is cooked combine with veggies and top with dressing. Salt and pepper to taste.
5. Serve garnished with parmasan, mint, and/or olives.

barley, water, vegetables, oregano, basil, white wine vinegar, yogurt, mustard, nectar, onion powder, garlic, olive oil, salt, favorite vegetables, parmesan cheese, mint, olive

Taken from www.food.com/recipe/fresh-barley-salad-456003 (may not work)