FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home

RECIPESSalad RecipesSalads with SeafoodSHRIMP SALADS >>>>>>> >  Bacon Barley Salad with Shrimp

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

BACONY BARLEY SALAD WITH MARINATED SHRIMPBacony Barley Salad With Marinated Shrimp

Reprinted from The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less by Jim Romanoff and the Editors of EatingWell Magazine

Makes 4 servings, 1¾ cups each.
Active Minutes: 40
Total: 40 minutes


Here's a great example of how to cook a healthy dish in minutes -- simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat.

• 3 strips bacon, chopped
• 1 1/3 cups water
• 1/2 teaspoon salt
• 2/3 cup quick-cooking barley
• 1 pound peeled cooked shrimp (21-25 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
 

1. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

2. 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.

3. 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.

To Make Ahead: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.
 

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).  High Fiber

Copyright © 2006 by Eating Well, Inc.
 

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.