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.
- 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
- 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.