Want to add a new salad to your lineup? Try this one. You can eat it cold or warmed up.
It's been busy around our house lately. With a family wedding this past weekend and my husband being in the wedding party there's been barely enough time to do anything around here.
Dishes are in the sink, laundry is piled up, I can't see one single inch of flooring in our youngests' bedroom (he decided to dig through 4 piles of clean laundry, empty his entire toy box and scatter laundry and toys all over the room)
Awesome!
But, the good news is I made this salad a couple of days ago so I'd have something in the fridge to eat when I want to just grab something quick.
Same with the kids. They've been eating like crazy and I wanted to have something ready and healthy on hand.
This salad is so good. I love roasted vegetables, so I paired it with some healthy grains to give this salad a hearty feel.
Some of these vegetables didn't make it into the salad after I roasted them, I couldn't help myself.
Don't these grains just scream hearty and healthy? I love barley.
Here's the recipe….
Roasted Vegetable and Grain Salad
2 cups cooked barley
1 cup cooked quinoa
1 cup chopped cauliflower
1 cup chopped zuchini
1/2 an onion
1 bell pepper (any color)
4 tbsp olive oil
salt and pepper to taste
Italian Dressing
2/3 cup canola oil
1/4 cup white wine vinegar
1/2 tsp garlic powder
1/4 tsp thyme
1/2 tsp parsley
1/4 tsp basil
1 tsp oregano
1/2 tsp onion powder
1/4 tsp celery salt
1/2 tsp sugar
salt & pepper to taste
Preheat oven to 400 degrees F
Cook your grains and set them aside. You'll need 2 cups of cooked barley and 1 cup of cooked quinoa.
Wash and chop your vegetables. Place them in a 9x13 baking dish and add the oilve oil, salt and pepper.
Bake until vegetables are tender and starting to brown.
While the vegetables are cooking, prepare the dressing by combining the dressing ingredients and whisking vigourously.
Combine the cooled grains and vegetables and pour the dressing over it. Toss the mixture and place in the fridge.
