Tuesday, March 20, 2012

cooking: barley dill salad

what i love about the seattle area the most is the fresh produce available
the milder seasons allow for more growth and more variety through out the year
so making a light barley salad is possible in the middle of winter!
cook your barley according to the directions
the brand i use usually takes 30 minutes
this gives me plenty of time to thinly slice zucchini, radish and squash with my mandolin
don't forget to season with salt and pepper
your dressing is olive oil, buttermilk and dill
adjust your dressing to your liking
i like A LOT of dill because it makes it a healthier low fat version of ranch dressing
mix dressing and your fixings
serve and enjoy!

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