Grape and Salmon Power Salad

The grape and salmon power salad is a delicious and satisfying recipe with a great source of omega-3, resveratrol, and antioxidants. Make it ahead of time and pack it for lunch.

Grape and Salmon Power Salad

Servings: 6

  • 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
  1. Cook barley according to package directions. Drain and cool.
  2. 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.
  3. 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.

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.


SOURCE:
California Table Grape Commission

Related:   The Changing Face of Omega-3s

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