Grape and Salmon Power Salad
Ingredients
- 3/4 cup pearled barley
- 3 cups firmly packed kale leaves torn and sliced into ribbons
- 1 cup halved red or black seedless California grapes
- 8 ounces cold cooked salmon, skin and bones removed
- 1/2 cup walnuts lightly toasted and coarsely chopped
- Dressing:
- 1/4 cup freshly squeezed lemon juice
- 1 clove garlic mashed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Cook barley according to package directions. Drain and cool.
- Tenderize kale by blanching in boiling water 2-3 seconds or microwaving 1 minute. Rinse pieces in cold water to stop cooking; squeeze dry. Fluff and uncrimp dry kale pieces with fingers. In medium bowl, mix barley, kale, grapes, salmon and walnuts.
- To make dressing: In small bowl, whisk lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil. Pour onto salad and fold gently to combine.
Notes
Nutritional information per serving: 413 calories; 15 g protein; 30 g carbohydrates; 16 g fat (47% calories from fat); 3 g saturated fat (8% calories from saturated fat); 22 mg cholesterol; 232 mg sodium; 500 mg potassium; 4 g fiber.