This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley. With a simple red-wine vinaigrette, this quick salad makes just one serving but is easy to double or triple. Look for precooked beets with other prepared vegetables in the produce department. Source: EatingWell Magazine, January/February 2016

EatingWell Test Kitchen




Instructions Checklist
  • Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.

  • Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.


To make zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler.

Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught.

Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.

Nutrition Facts

584 calories; 29.8 g total fat; 4.2 g saturated fat; 214 mg cholesterol; 654 mg sodium. 1506 mg potassium; 47 g carbohydrates; 9.3 g fiber; 18 g sugar; 35 g protein; 2645 IU vitamin a iu; 43 mg vitamin c; 218 mcg folate; 255 mg calcium; 4 mg iron; 147 mg magnesium;