Paramount’s Pasta and Barley Salad

2 cups boiling water

½ cup whole hulless barley (Pour boiling water over barley and soak overnight.) 2 Tbs. fresh lemon juice

1 Tbs. olive oil

½ tsp. salt

2 cups finely chopped seeded tomato

1 cup thinly slices spinach

½ cup finely chopped green bell pepper

½ cup chopped seeded peeled cucumber

½ cup (2 oz.) diced part-skim mozzarella cheese

¼ cup finely chopped pepperoncini peppers

1 tsp. dry oregano

Bring barley to a boil and cook until done (approximately30 min.  Check to al dente’.) Watch carefully and add water as needed.  Drain and cool completely.  Combine the juice, oil, oregano, and salt in a large bowl; stir well with a whisk.  Add barley, tomato, spinach, bell pepper, cucumber, cheese and pepperoncini peppers.  Toss gently to coat.  (Substitutions: wheat berries for the hulless barley.)