Salads are healthy.
Yet, I’m cold.
Ergo, my new rule is warm salads only.
Because winter blows.
Barley has been my muse lately. The first time I made this salad, it was with leftover barley from my frozen burrito recipe. I like to make a whackload at once and eat it in everything. It’s super chewy and carb-y, two of my favourite things.
It also makes an excellent hot cereal. Add your milk and fruit of choice to a bowl of leftover barley, heat for 90 seconds in the microwave. Boom. Hearty, healthy breakfast.
So basically, barley for mayor!
This über simple dressing is a great fresh contrast to the smoky cauliflower. The original recipe calls for dijon mustard which I find a bit overpowering, so I’ve swapped it out for its milder cousin, whole grain mustard.
For a super freshy fresh boost, add the zest of a lemon.
I promise, it’ll make you feel like you’re walking on sunshine.
You can adapt this recipe in many ways to meet your needs. If you’re looking for a vegan version, cut the parmesan. Adapt for a gluten free diet with quinoa or brown rice. Make it a meal by adding a can of cannellini beans for protein.
The important thing is you try it. Because you’ll love it. And you’ll want to shun cold salads too.