Bacony Barley Salad With Marinated Shrimp Recipe

Cooking Directions

• STEP 1.Cook the barley according to package instructions until tender. Drain and set aside.
• STEP 2.In a large skillet, cook the bacon until crispy. Remove from the skillet and crumble into small pieces.
• STEP 3.In the same skillet, cook the shrimp in the bacon fat until pink and cooked through. Remove from the skillet and set aside.
• STEP 4.In a large bowl, combine the cooked barley, crumbled bacon, marinated shrimp, cherry tomatoes, diced cucumber, and chopped parsley.
• STEP 5.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 6.Pour the dressing over the salad and toss to combine. Serve warm or chilled.

Cooking Tips

• Make sure to cook the barley until tender but still slightly chewy for the best texture.
• You can marinate the shrimp in the dressing for a few minutes before cooking to enhance the flavor.
• Feel free to add other vegetables or herbs to the salad, such as bell peppers or basil, for extra freshness and flavor.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the salad as a main dish for a light lunch or dinner, or as a side dish for grilled meats or seafood.