Grape and Salmon Power Salad - Patricia Bannan, MS, RDN

Ingredients

• 3/4 cup pearled barley
• 3 cup 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, coarsely chopped
• 1/4 cup fresh squeezed lemon juice
• 1 clove garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Pinch cayenne pepper
• 1/2 cup extra virgin olive oil