Bacony Barley Salad with Marinated Shrimp
Recipe from EatingWell

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.


Bacony Barley Salad with Marinated Shrimp

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Servings: 4 servings, 1 3/4 cups each
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Avocados, Bacon, Dinner, Heart Healthy, High Fiber, Low Carb, Low Fat, Salad, Salad Dressings, Shrimp, Shrimp Salad, Shrimp Salad, Shrimp Salad, Shrimp Salad, Summer, Summer Picnics, Tomatoes, Winter
 
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Ingredients
  • 3  strips
    bacon, chopped
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  • 1 1/3  cups
    water
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  • 1/2  teaspoon
    salt
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  • 2/3  cup
    quick-cooking barley
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  • 1  pound
    peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
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  • 1/3  cup
    lime juice
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  • 2  cups
    cherry tomatoes, halved
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  • 1/2  cup
    finely diced red onion
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  • 1/2  cup
    chopped fresh cilantro
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  • 2  tablespoons
    extra-virgin olive oil
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  •  
    Freshly ground pepper, to taste
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  • 1 
    avocado, peeled and diced
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Directions
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.

Tip:
MAKE AHEAD TIP: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.

Nutrition information
Calories 393, Total Fat 19 g, Saturated Fat 3 g, Monounsaturated Fat 11 g, Cholesterol 235 mg, Sodium 752 mg, Carbohydrate 3 g, Fiber 7 g, Protein 35 g, Potassium 859 mg. Daily Values: Vitamin C 50%, Iron 25%. Exchanges: Starch 1,Vegetable 1,Lean Meat 4,Fat 3. Percent Daily Values are based on a 2,000 calorie diet
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