Yield
4 (1 1/2 cups) servings

Make sure to batch-cook barley earlier in the week to speed the prep time for this high-fiber, high-Resistant Starch dish. The orange zest adds a wonderful bright flavor to the salad, which tastes even better if made a day ahead of time.

Recipe Is:

How to Make It

Step 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.

Step 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.

Step 3

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

The CarbLovers Diet

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