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Recipe by Health July 2010

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Jim Bathie

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Yield:
4 (1 1/2 cups) servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

The CarbLovers Diet

Nutrition Facts

380 calories; fat 17g; saturated fat 2g; mono fat 6.5g; poly fat 8g; protein 7g; carbohydrates 54g; fiber 9g; cholesterol 0mg; sodium 230mg.
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