For years I have been ripping recipes out of magazines and saving them to try. Lots of times they would get stuck in a cookbook and put away in the bookshelf, never to be made. Lately though, I have been using the recipes I find in my menu plans! Having a menu plan makes everything easier and gets me to use my new recipes.

This week I made two new Cooking Light recipes. Both were pretty successful, I thought. The dinner I made last night was like a burst of color in our white world! Had I realized we were going to be in the middle of a blizzard during dinner, I would have made soup and fresh bread, but I didn’t. Try this recipe for something fresh and raw when most things are cooked this time of year!


I had pitas planned to go with this dinner, but after seeing Ashley’s beautiful wraps this week I decided to try that! I got some organic rainbow swiss chard to wrap my salad in. It was so pretty!



I am excited to make this recipe again when it gets closer to spring or when I need a little color on my plate!

Greek Barley Veggie Salad with or without chicken

Adapted from Cooking Light

  • Salad:
  • 1 rotisserie chicken, chicken removed (optional- I made some with chicken and some just veggie)
  • 2 cups uncooked pearl barley (I used 10 minute barley)
  • 4 cups water or broth
  • 1 diced seeded cucumber
  • 2 tomatoes, diced
  • 1/2 cup cubed yellow bell pepper
  • 1/2 cup red bell pepper
  • 1/2 cup orange bell pepper
  • 2/3 cup reduced-fat feta cheese
  • 1/2 cup green onions, chopped
  • Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • pepper to taste
  • 3 garlic cloves, minced
  1. Remove white meat from the rotisserie chicken, dice chicken and set aside.
  2. Bring 4 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Fluff with a fork. Cool.
  3. Combine barley, cucumber, peppers, tomatoes, feta and onions in a large bowl.
  4. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
  5. Add chicken (if desired) to barley mixture; toss well.
  6. Dress the salad with the prepared dressing and mix.
  7. Cover and chill salad.
  8. Serve on whole wheat pita bread or with swiss chard.  This would be great with a cool glass of Pinot Grigio

I’m off to catch this little lady who is going non-stop!