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
This is one of those salads that counts as an entree. With a simple dressing of olive oil, lemon juice, and lemon zest it is bright and citrusy, just what a winter meal needs. And in addition to being healthy, filling, and restorative, it really is a beauty to look at too. 
Radish and Barley Spinach Salad
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
Description
Brighten a winter meal with this stunning spinach and radish salad topped with barley and feta and tossed in a lemon dressing.
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
Frequently Asked Questions
What type of barley should I use for the Radish and Barley Spinach Salad?
You can use either pearl barley or hulled barley, but pearl barley cooks faster and has a softer texture, making it a great choice for this salad.
How can I enhance the lemon dressing for the salad?
You can add a pinch of salt and a dash of honey to the lemon dressing to balance the acidity and enhance the overall flavor.
Can I substitute feta cheese with another cheese in this salad?
Yes, you can substitute feta with goat cheese or crumbled ricotta for a different flavor profile, but keep in mind that it will change the taste of the salad.
