Prevention Australia – June – July 2017

Lunch

126 PREVENTIONAUS.COM.AU

1½ cups cooked pearl barley

4-6 leaves butter lettuce

2 tablespoons fat-free Greek yoghurt

1½ teaspoons lemon juice

2 teaspoons extra virgin olive oil

2 teaspoons chopped tarragon,

plus leaves for garnish

1½ teaspoons Dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper

1 cup diced cooked chicken

Waldorf Chicken Salad Bowl

SERVES 2 HANDSON TIME 10 MINUTES COOKING TIME 30 MINUTES

This combination of sweet and savoury leaves no craving

unsatisied. Plus, it’s loaded with ibre from hearty pearl

barley so will help keep you full for hours

½ cup chopped apple

½ cup chopped celery

½ cup halved grapes

¼ cup chopped pecans

¼ cup chopped red onion

1 Divide pearl barley and lettuce

between 2 bowls.

2 Whisk together yoghurt, lemon

juice, oil, tarragon, mustard, salt and

pepper; drizzle some over each bowl.

3 Top with remaining ingredients.

Garnish with tarragon leaves and

drizzle with remaining dressing.

NUTRITION Per serving

2154 kJ/514 cal. Protein 25.2g.

Total fat 24.5g. Sat fat 4.2g. Carbs

44g. Sugars 18.8g. Fibre 8.5g. Sodium

495mg. Calcium 96mg. Iron 2.8mg.