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Tuscan Barley Salad

Jim Bathie
Prep time 20 mins
Cook time 5 mins
Yield 4 (1 1/2 cups) servings


  • 1/2 cup chopped walnuts
  • 1 navel orange
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 4 cups cooked pearl barley
  • 1/2 pound fennel bulb, thinly sliced (about 1 cup) and 2 tablespoons chopped fennel fronds
  • 1/4 cup thinly sliced sun-dried tomatoes, packed in water

Nutrition Information

  • calories 380
  • fat 17 g
  • satfat 2 g
  • monofat 6.5 g
  • polyfat 8 g
  • protein 7 g
  • carbohydrate 54 g
  • fiber 9 g
  • cholesterol 0 mg
  • sodium 230 mg
  • 3.8 g

How to Make It

  1. Toast walnuts in a nonstick skillet over medium heat, stirring frequently to prevent scorching, about 5 minutes or until fragrant. Transfer walnuts to a plate, and set aside.

  2. Use a microplane grater or vegetable peeler ok to remove the zest from the orange (only the colorful skin, not the bitter white part underneath). If using a vegetable peeler, chop the zest finely; place zest in a large bowl. Carefully peel the orange with a knife, removing all of the white pith and outer membrane. Hold the fruit over the bowl and cut between the inner membranes to release the orange segments; let them drop into the bowl, along with the juices. Use clean hands to tear larger segments into smaller pieces.

  3. Add olive oil and salt; toss until combined. Add barley, fennel, sun-dried tomatoes, and reserved walnuts. Toss until thoroughly combined.

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