Page 57 - Robeson Living Winter 2020

Grape and Salmon Power Salad

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.

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.

One solution for oxygen at
Servings: 6 home, away, and for travel

3/4 cup pearled barley Introducing the INOGEN ONE
3 cups firmly packed kale leaves, torn and sliced It’s oxygen therapy on your terms
into ribbons
1 cup halved red or black seedless California No more tanks to refill. No more deliveries. No more
grapes hassles with travel. The INOGEN ONE portable oxygen
8 ounces cold, cooked salmon, skin and bones concentrator is designed to provide unparalleled freedom
removed for oxygen therapy users. It’s small, lightweight, clinically
1/2 cup walnuts, lightly toasted and coarsely proven for stationary and portable use, during the day
and at night, and can go virtually anywhere — even
chopped on most airlines. Inogen accepts Medicare and many
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Dressing:
1/4 cup freshly squeezed lemon juice Reclaim Your
1 clove garlic, mashed Freedom And
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1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper Call Inogen Today To
1/2 cup extra-virgin olive oil Request Your FREE Info Kit

Cook barley according to package directions. Drain and
cool. 1-844-295-5053

© 2020 Inogen, Inc. All rights reserved. MKT-P0108
Robeson Life ~ Winter 2020