This High-Fibre Blueberry Salad Makes a Hearty Spring Side Dish
I’m a blueberry girl. I love those purple-blue orbs for their fabulous taste of summer and their high content of vitamins, minerals, antioxidants, and fibre. I don’t love them quite as much when they stain my white T-shirts, but you need to take the bad with the good. When looking for the freshest blueberries, make sure they have a silver sheen on them. It’s called bloom and it’s an indication that they were just picked. No bloom? No buy.
| Servings |
| 8servings (as a side) |
| Servings |
| 8servings (as a side) |
- Salad Dressing
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil or canola oil
- Salad
- 1 1/2 cups diced English cucumber (about 1/2 cucumber)
- 1 1/2 to 1 3/4 cups cooked pot barley
- 1/2 cup fresh dill chopped
- 1 cup fresh local or wild blueberries rinsed well and patted dry
- 1/2 cup feta cheese crumbled
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Ingredients
Servings: servings (as a side)
Units:
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- Make the salad dressing. In a large bowl, whisk together the vinegar and oil.
- Add the cucumbers, cooked barley, dill, blueberries, and feta. Toss well and serve right away.
Per serving: 117 calories, 3 g protein, 6 g fat (2 g saturated fat), 14 g carbohydrate (3 g sugar), 2 g fibre, 9 mg cholesterol, 93 mg sodium.
Excerpted from Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family by Mairlyn Smith. Copyright © 2019 Mairlyn Smith. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
