Summer Citrus Salad

This refreshing salad is delicious and healthy. Why not enjoy it with friends on your patio or in the park?

Ingredients (Servings: 2)

• Salad:
  • 1/4 cup pearl barley
  • 1 pomegranate
  • 4 cups arugula or spring mix
  • 1 cup cooked chicken breast, roughly diced
  • 1 orange, peeled and cut into thin slices
  • 1 tablespoon crushed toasted almonds (for garnish)
• Dressing:
  • 1/3 cup vegetable oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons orange juice
  • 1 small clove garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon orange zest
  • 1 teaspoon maple syrup
  • Salt and pepper to taste

Directions:

1. Cook the Barley: In a small saucepan, simmer the barley for 25 minutes or until tender. Drain and set aside to cool.
2. Prepare the Pomegranate: Cut open the pomegranate and remove the seeds. If needed, watch an online tutorial. Set the seeds aside.
3. Make the Dressing: In a small bowl, whisk together the vegetable oil, rice vinegar, orange juice, garlic, Dijon mustard, orange zest, and maple syrup. Season with salt and pepper to taste.
4. Assemble the Salad: In a large dish or salad bowl, gently toss the arugula or spring mix, chicken, orange slices, cooled barley, and pomegranate seeds.
5. Dress and Serve: Add the dressing and toss to coat. Serve in salad bowls and garnish with crushed toasted almonds.

Tip: If you don’t eat meat, replace the chicken with another plant protein you choose!