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Bacony Barley Salad with Marinated Shrimp

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings, 1 3/4 cups each
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.

Make Ahead Tip: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.
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
Bacony Barley Salad with Marinated Shrimp Recipe at
Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 3/4 cups each
Calories: 393
Fat. Total: 19g
Protein: 35g
Carbohydrates, Total: 3g
Fat, Saturated: 3g
Fiber: 7g
Cholesterol: 235mg
Sodium: 752mg
% Cal. from Fat: 44%
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