For the lunch break when returning from vacation, all the properties of the sprouts, rich in vitamins and low in calories.

MAIN COURSE
EASY
IDEAL FOR THE LUNCH BREAK

Ingredients in variable proportion (depending on the pot/container available):
boiled pearl barley
julienne-cut carrots
hard-boiled eggs
ruby chard
soy sprouts
yogurt
chives
extra virgin olive oil
Salt and Pepper To Taste.

Preparation:
In a jar or container with airtight closure that can be placed in the refrigerator, insert the washed, peeled and cooked ingredients in layers (when necessary). This salad can be served with a dressing consisting of natural yoghurt seasoned with a spoonful of extra virgin olive oil, salt, pepper, and some chopped chives.