Everyday Mom's Meals: Winter Time Salad

Friday, January 23, 2015

Winter Time Salad

During the winter months, when the snow is falling, the temps are frigid and the days are almost as dark as the night, not only do I miss the warmth of summer, but the foods of summer. The fresh fruits and veggies we get from our garden or fro a roadside stand. The bright colors and perfect flavor they get from the sunny days and rainy nights. My taste buds begin to long for a nice fresh salad, but all the things I love to put into one aren't always readily available in middle of January. So, what's a girl to do?

Well, what about if we take a few veggies that we can find, even in the winter months here in Indiana, and add some extra nutrients, extra flavor and extra texture by incorporating a whole grain! I love the "bite" a perfectly cooked grain can add to a salad. It really gives your teeth something to sink into to, making the mixture even more hearty and filling.

Plus, if you are trying to eat better in 2015, adding whole grains to your diet is a simple and economical way to do it! Let's face it, sometimes eating healthier, isn't very easy on the wallet, but with only a cup of barley, this recipe makes a ton and can feed you for days!

I chose the veggies listed for one simple reason, I had them on hand. But add what you love. I really wish I would have had some cucumber in the crisper drawer that day, because it would have been perfect with this.

Make it for a side dish with a sandwich supper. Pack it in your lunch for work. Any way you serve it up, it's easy, yummy and absolutely doable in these cold winter months when fresh isn't at our fingertips. 

Veggie Barley Salad
1 1/4 c. chicken broth
3/4 c. water
1 c. quick cooking barley
1/2 c. olive oil and vinegar salad dressing
2 tsp. dried chopped chives
1 TBS dried parsley
1 yellow pepper, finely chopped
1 c. chopped cauliflower
1/4 c. sliced black olives
15 cherry tomatoes, quartered
1/3 c. sliced almonds, reserve a few for garnish
Salt and Pepper to taste

Shared on The Country Cook Jan. 23. 2015

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