Tuscan Barley Salad

Yield: 4 (1 1/2 cups) servings
Recipe from CarbLovers Diet

Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 17g
  • Saturated fat: 2g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 8g
  • Protein: 7g
  • Carbohydrate: 54g
  • Fiber: 9g
  • Cholesterol: 0mg
  • Sodium: 230mg
  • Resistant starch: 3.8g

Ingredients

  • 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

Preparation

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

Only you will be able to view, print, and edit this note.

Add Note

Tuscan Barley Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy