Presented by Chef Damien Androliakos, Firebirds Wood Fired Grill
3oz grapefruit-greek yogurt vinaigrette 5 cups kale mix salad 1 cup barley 1/3 cup grape tomato halves 1/3 cup goat cheese crumbles 1/3 cup Craisins 1/3 cup roasted whole almonds 4oz seared herb-rubbed tuna
Place dressing in a bowl and add rest of ingredients. Toss well. For plating, place greens on the bottom, with all other ingredients on top. Sear tuna, slice somewhat thin and place on top of salad (lay diagonally across top).
*** This recipe has been adapted from an actual chef's recipe. Directions for the vinaigrette were not provided. Just google and select a recipe online, or select the dressing of your choice. Enjoy!