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Bacony Barley Salad with Marinated Shrimp
Recipe is from The EatingWell Healthy in a Hurry Cookbook (Countryman, 2006) by Jim Romanoff and the editors of EatingWell Magazine
Ingredients
3 strips bacon, chopped
1 1/3 cups water
1/2 teaspoon salt
2/3 cup quick-cooking barley
1 pound peeled cooked shrimp (21 to 25 per pound; thawed if frozen), tails removed, coarsely chopped
1/3 cup lime juice
2 cups cherry tomatoes, halved
1/2 cup finely diced red onion
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1 avocado, peeled and diced
Directions
Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about four minutes. Drain on paper towel; discard fat.
Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.
Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve. Makes four servings.
To Make Ahead: Prepare without avocado, cover and refrigerate for up to two days. Stir in the avocado just before serving.
Suggestions
Per Serving: 393 calories; 18 g fat (3 g sat, 11 g mono); 228 mg cholesterol; 30 g carbohydrate; 31 g protein; 7 g fiber; 671 mg sodium. Nutrition Bonus: Vitamin C (50% daily value), Fiber (29% dv), Iron (25% dv), Folate (15% dv).