Bacony Barley Salad With Marinated Shrimp Recipe

This bacony barley salad with marinated shrimp is a delicious and satisfying dish that combines the smoky flavor of bacon with the nutty taste of barley. The marinated shrimp adds a burst of freshness and tanginess to the salad. It's a perfect balance of flavors and textures, making it a great option for a light lunch or dinner. The salad is easy to make and can be served warm or chilled, making it a versatile and crowd-pleasing recipe.

4.4
12 Rating -
Rate
40minstotal
40m.total
Bacony Barley Salad With Marinated Shrimp
plan
Bookmark

ingredients serve

Ingredients for Bacony Barley Salad With Marinated Shrimp Recipe

  • 1/4 cup Barley
  • 1 Slices Bacon
  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Cucumber, Diced
  • 0.06 cup Chopped Parsley
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Dijon Mustard
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
515
calories per serving
21 g Fat29 g Protein50 g Carbs8 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    29g
  • Carbs
    50g
  • Fiber
    8g

MacroNutrients

  • Carbs
    50g
  • Protein
    29g
  • Fiber
    8g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    128mg
  • Iron
    4mg
  • Vitamin A
    911mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    62mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    28mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    93mg
  • Manganese
    < 1mg
  • Phosphorus
    333mg
  • Selenium
    55mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp