Tuscan Barley Salad

Tuscan Barley Salad
Tuscan Barley Salad is a vegan side dish. One serving contains 78 calories, 1g of protein, and 4g of fat. This recipe serves 20. A mixture of olive oil, walnuts, navel orange, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

1
Toast walnuts in a nonstick skillet over medium heat, stirring frequently to prevent scorching, about 5 minutes or until fragrant.
Ingredients you will need
WalnutsWalnuts
ToastToast
Equipment you will use
Frying PanFrying Pan
2
Transfer walnuts to a plate, and set aside.
Ingredients you will need
WalnutsWalnuts
3
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.
Ingredients you will need
Orange SlicesOrange Slices
VegetableVegetable
OrangeOrange
FruitFruit
Equipment you will use
MicroplaneMicroplane
PeelerPeeler
KnifeKnife
BowlBowl
4
Add olive oil and salt; toss until combined.
Ingredients you will need
Olive OilOlive Oil
SaltSalt
5
Add barley, fennel, sun-dried tomatoes, and reserved walnuts. Toss until thoroughly combined.
Ingredients you will need
Sun Dried TomatoesSun Dried Tomatoes
WalnutsWalnuts
BarleyBarley
FennelFennel
DifficultyMedium
Ready In25 m.
Servings20
Health Score8
Magazine