Now that the excessive eating is done, let’s talk about salads.
The type of salads that count as entrees. The type you want to eat after gorging yourself for a week and feeling the waistband of your jeans a little bit tighter than you remembered.
This is when a grain-heavy salad becomes your best friend. Our winter CSA brought us amazing frost sweetened spinach and a beautiful watermelon radish.
I added some barley, feta, and a couple basil leaves from a plant that refuses to stop growing, even in November.
A simple dressing of olive oil, lemon juice, and lemon zest. And in addition to being healthy, filling, and restorative, it really is a beauty to look at too.
Watermelon Radish and Spinach Salad with Barley
Author: Vicky Cassidy
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1 cup barley, dry
- ¼ cup olive oil
- juice from 1 small lemon
- zest from ½ small lemon
- 2 large handfuls spinach leaves
- 1 medium watermelon radish, trimmed and sliced thin on a mandolin
- 5-6 basil leaves, chopped
- 4 ounces feta, crumbled
Instructions
- Cook barley according to packaging instructions. Let cool completely.
- In a small bowl or jar, whisk or shake together olive oil, lemon juice, and lemon zest.
- Combine spinach and barley in a large bowl. Pour dressing on top and toss. Add watermelon radishes, basil leaves, and feta. Toss well and serve.
Looks yummy! Alas, everything in our garden is a memory. 22 degrees, give or take, will do that!
writes AngieYes, this weather is not nice to gardens, but we somehow managed to get the basil to root inside and now it’s blooming like crazy!
writes Vicky[…] Brighten a winter meal with this stunning spinach and radish salad topped with barley and feta and tossed in a lemon dressing. By Vicky Cassidy […]
writes Radish and Barley Spinach Salad