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Spinach Salad With Salmon and Barley

Spinach Salad With Salmon, Barley and Oranges
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the barley according to the package directions. Spread on a plate and refrigerate until cool.
  2. Meanwhile, heat 1 teaspoon of the oil in a large cast-iron or other nonstick skillet over medium heat.
  3. Season the salmon with ¼ teaspoon salt and ⅛ teaspoon pepper and cook until opaque throughout, 3 to 5 minutes per side. Transfer to a plate and refrigerate until cool.
  4. Using a fork, flake the salmon into bite-size pieces.
  5. Cut away the peel and pith of the oranges: working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl.
  6. Whisk together the vinegar, the remaining 2 tablespoons of oil, 2 tablespoons of the accumulated orange juice, ¼ teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
  7. Add the spinach, cilantro, avocado, orange segments, scallions, and cooked barley and toss gently to combine. Serve topped with the salmon.
By February, 2011

Nutritional Information

  • Per Serving
  • Calories 456
  • Fat 19g
  • Sat Fat 3g
  • Cholesterol 72mg
  • Sodium 360mg
  • Protein 31g
  • Carbohydrate 41g
  • Sugar 7g
  • Fiber 9g
  • Iron 4mg
  • Calcium 85mg
What does this mean? See Nutrition 101 .

Quick Tip

Barley
The salmon and barley can be cooked and the oranges prepared up to 12 hours in advance; refrigerate separately, covered. Just before serving, make the dressing and continue with the recipe as directed.

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