Toasted Barley & Shrimp Salad Recipe
This delicious recipe combines the hearty texture of pearl barley with succulent shrimp and vibrant bell peppers, all tossed in a flavorful balsamic dressing. Perfectly cooked barley serves as the base for this dish, while the tender shrimp and crunchy peppers add a delightful contrast. The balsamic dressing, with its tangy and herbaceous notes, brings all the elements together harmoniously. Enjoy this nutritious and satisfying meal that is both easy to prepare and bursting with flavors.
— Constant Cookbook
Ingredients
- 1 tsp olive oil
- 1 cup pearl barley
- 5 cups water
- 3/4 lb. large shrimp, peeled & deveined
- 1/2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp crushed dried rosemary
- 1/2 red bell pepper, seeded & diced
- 1/2 yellow bell pepper, seeded & diced
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 tsp crushed dried rosemary
- 1/8 tsp garlic powder
- 2 tbsp olive oil
- 1/4 cup minced flat-leaf parsley
Instructions
- Heat 1 teaspoon olive oil in a large saucepan set over medium heat. Add the barley and toast, stirring occasionally, about 3 minutes. Stir in the water.
- Bring the water to a boil, reduce to a simmer, cover and cook until the barley is tender, 45 to 50 minutes. Drain and transfer the barley to a bowl.
- In a medium bowl, toss together the shrimp, ½ teaspoon olive oil, salt, pepper and rosemary.
- Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Cook the shrimp until just cooked through, 1½ to 2 minutes.
- Mix the shrimp into the barley, along with the red and yellow bell pepper.
- The Dressing:
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard and dried rosemary. While whisking, gradually pour in the olive oil until combined.
- Add the dressing and parsley to the barley mixture and stir to combine. Serve.
Cook Time
50M
Prep Time
PT15M
Yield
Makes 6 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 236.1 kcal
- Carbohydrate Content: 28.7 g
- Protein Content: 15.1 g
- Fat Content: 7.4 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 86.1 mg
- Sodium Content: 304.3 mg
- Fiber Content: 5.9 g
- Sugar Content: 1.5 g
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