This is a great way to serve your vegetables, outside of the traditional salad. Just grill up some vegetables and mix them with a nice dressing. It's great to serve a salad without the traditional lettuce and cucumbers but still have a nice amount of vegetables. It has protein and fiber and goes great with grilled proteins or even beans. Ingredients 12 stalks asparagus grilled 1 red pepper grilled or roasted 6 artichoke hearts (canned or frozen&boiled) 1 cup cherry tomatoes goat cheese 1/2 cup panko bread crumbs 1 cup barley (soaked overnight in water) 1/4 cup chopped parsley (for garnish) kalamata olives 3 tbs balsamic vinegar olive oil 1/2 tsp salt 1/2 tsp black pepper Directions Heat a non stick pan on medium heat, add 2 tbs olive oil. Drain barley, that has been soaked overnight, and add to heated pan, toss and toast for 3-4 minutes, place barley into a bowl. In the same non stick pan, add 1 tbs olive oil. Cut off a 2 tbs size piece of goat cheese, coat with bread crumbs and place in non stick pan with olive oil, toast each side for 2 minutes, set toasted goat cheese in a plate to the side, make one for each plate serving. In the bowl with the barley, add the grilled asparagus cut into quarters. Next, add the roasted red pepper cut up into 1/4 inch squares, artichoke hearts that are cut in half and then cut the tomatoes in half and add to the bowl as well. Add 3 tbs balsamic vinegar to the bowl, along with 2 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper and toss it all together. In a nice plate, add some of the salad, top with the olives and place the toasted goat cheese on top and garnish with parsley. Serve warm with grilled chicken or fish.