RHODEYGIRLTESTS' Shrimp & Bean Barley Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 349.2
- Total Fat: 11.3 g
- Cholesterol: 122.6 mg
- Sodium: 829.7 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 8.8 g
- Protein: 20.5 g
View full nutritional breakdown of RHODEYGIRLTESTS' Shrimp & Bean Barley Salad calories by ingredient
Introduction
Perfect for a family picnic, easy dinner, or weekday lunches! Healthy & balanced.For more healthy recipes, read my blog: rhodeygirltests.com Perfect for a family picnic, easy dinner, or weekday lunches! Healthy & balanced.
For more healthy recipes, read my blog: rhodeygirltests.com
Number of Servings: 8
Ingredients
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2 cups dry pearled barley, rinsed
1 lb cooked shrimp, 70-110 count* (frozen, tail off and ready to eat)
4 oz feta cheese
1 cup diced celery
1/2 cup cannellini beans
20 large mint leaves, chopped fine
1/2 cup diced red onion (almost 1/2 large red onion)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
splash red wine vinegar
2 tbs stoneground mustard
1 garlic clove, minced
1 tbs kosher salt
fresh cracked pepper to taste
crushed red pepper to taste
Directions
Serves 8
Directions:
1. Bring 5 cups of water to a boil and add the rinsed pearled barley and a dash of salt. Cover and set to low for 30 minutes. Drain any excess water and set aside.
*If you used frozen cooked shrimp, as I did, run it under cold water until thawed. Let drain.
2. Combine the feta, diced celery, beans, mint leaves, and onion in a large bowl. Add the barley and shrimp and mix well to combine. Place in fridge until ready to serve.
3. In a separate bowl whisk together the lemon juice, olive oil, mustard, red wine vinegar, garlic, salt, pepper, and crushed red pepper. When ready to serve, pour the dressing over the barley salad and mix well. Serve cold as an appetizer or a meal! Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user RHODEYGIRLTESTS.
Directions:
1. Bring 5 cups of water to a boil and add the rinsed pearled barley and a dash of salt. Cover and set to low for 30 minutes. Drain any excess water and set aside.
*If you used frozen cooked shrimp, as I did, run it under cold water until thawed. Let drain.
2. Combine the feta, diced celery, beans, mint leaves, and onion in a large bowl. Add the barley and shrimp and mix well to combine. Place in fridge until ready to serve.
3. In a separate bowl whisk together the lemon juice, olive oil, mustard, red wine vinegar, garlic, salt, pepper, and crushed red pepper. When ready to serve, pour the dressing over the barley salad and mix well. Serve cold as an appetizer or a meal! Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user RHODEYGIRLTESTS.
Member Ratings For This Recipe
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