Golden Grain Salad
|Brown rice||7 Ounce, cooked (1 Cup / 220 Gram)|
|Pearl barley||7 Ounce, cooked (1 Cup / 220 Gram)|
|Couscous||2 Ounce, cooked (60 Gram / 1/3 Cup)|
|No salt sweet corn kernels||14 Ounce, drained (440 Gram)|
|Green pepper||1 , cut into strips|
|Carrot||1 , cut into strips|
|Zucchini||1 , cut into strips (Courgette)|
|Celery stalks||2 , cut into strips|
|For orange dressing|
|Whole grain mustard||2 Teaspoon|
|Grated fresh ginger||1 Teaspoon|
|Orange juice||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Freshly ground black pepper||1|
1. Place rice, barley, couscous, sweet corn, green pepper, carrot, zucchini (courgette) and celery in a bowl.
2. To make dressing, place mustard, ginger, orange juice and black pepper to taste in a screwtop jar and shake to combine. Pour over salad and toss.