Orange-Scented Barley-and-
Strawberry Salad with Salmon
SERVINGS 4 (1^3 ⁄ 4 cups salad + 2 oz.
salmon each)
PREP 25 minutes COOK 10 minutes
STAND 5 minutes CHILL 20 minutes
2 cups water(^1) ⁄ 2 tsp. salt
(^2) ⁄ 3 cup quick-cooking barley
4 sprigs fresh thyme
2 navel orange
(^1) ⁄ 2 cup slivered red onion
4 tsp. olive oil
2 cups baby arugula
1 cup coarsely chopped seedless
cucumber
1 cup sliced fresh strawberries
8 oz. chilled cooked salmon,
coarsely fl aked*
- In a medium saucepan bring the
water and salt to boiling over medium-
high heat. Stir in barley and thyme
sprigs. Return to boiling; reduce heat.
Cook, covered, about 10 minutes or until
barley is tender. Remove from heat; let
stand 5 minutes. Drain any excess liquid
and discard thyme sprigs. - Meanwhile, remove 2 teaspoons zest
from the oranges; set oranges aside. In
a medium bowl combine the zest, red
onion, and oil. - Using a small sharp knife, cut a thin
slice of top and bot om of each orange.
Remove skin and white pith from
oranges. Holding oranges over bowl
containing onion to catch juice, cut
between membranes to remove orange
segments. Cut segments into 1-inch
pieces; set aside. Squeeze membranes
over bowl to remove any juices. - Add warm barley to onion mixture in
bowl; toss to coat. Cover and refrigerate
20 to 30 minutes or until chilled. - Before serving, add orange pieces,
arugula, cucumber, and strawberries to
barley mixture; toss to combine. Divide
barley salad among plates; top with
salmon.
*TIP If you don’t have le over salmon,
use 3 to 4 ounces smoked salmon or a
6-ounce pouch skinless boneless pink
salmon.
330 MG SODIUM | 32 G CARB. | 5 G FIBER
9 G SUGARS | 18 G PRO.GET 112% OF
THE DAILY
VALUE OF
VITAMIN D IN
A 3-OUNCE
SERVING OF
SALMON.
82 Heart-Smart Recipes
V I T A M I N D