Spring is officially here! I know a lot of you are wondering about that, simply based on the weather, but it’s definitely springtime in Phoenix. Here in the desert you can definitely tell it’s spring: from the warmer weather to the blooming plants to Spring Training baseball games, it’s here!
I get eager to dive into spring veggies when the weather warms up, but since it’s just the beginning of the season, I still have a little time to wait – but not much. What’s a gal to do? I’ve found spring barley salad with lemony dressing is great way to tide me over, with its pretty colors and fresh flavor. The barley in the salad helps keep me grounded, knowing that we’re not quite there yet.
Spring barley salad with lemony dressing is easy to make, and it has a nice nutty flavor that pairs well with the lemony dressing. If you need a little fix of spring, mix up a batch of this salad, sit back, and enjoy the season, no matter what the weather!
To make this recipe vegan, choose an appropriate wine to use, and omit the optional Parmesan cheese.