I used real bacon bits and added a little bacon drippings to the pan before preparing the barley. It was really delicious, refreshing and very filling. I definitely will make this again and would love to serve it to guests. Perfect for a nice summer meal..
Bacony Barley Salad with Marinated Shrimp
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.
4 Reviews for Bacony Barley Salad with Marinated Shrimp
This was the first recipe I made from the Eating Well "Healthy in a Hurry" cookbook. It was satisfying in every way. I made this recipe exactly as instructed and it was perfect. I wanted this as a lunch dish (it's classified as a "dinner salad" in the cookbook), so to make the serving a lunch-appropriate portion I cut the serving size from 1-3/4 cups to 1 cup. I made everything the night before and stored the salad in a cup-sized container, reserving the bacon on the side until I was ready to eat it so that the bacon would stay crisp. I also diced and added the avocado just before eating to ensure freshness (avocado goes bad so quickly!), but I'm sure the lime juice would help to preserve it if you needed to add the avocado several hours before eating.
I calculated a few of the nutritional values for the reduced (1 cup) serving size for those that are interested: 208 calories, 10g fat, 3.71g fiber. I'm pretty sure those are right, but feel free to check my calculations.
I would definitely make this recipe again.
We thought this was delish. I didn't make any substitutions (unusual for me) and would make it again. If feeling decadent, add one more piece of bacon. Thought it would be great for a summer party, or a dish to take tailgating.
This was really tasty! I had to use pearl barley because I couldn't find quick-cooking, so I just cooked it according to package directions. Only bummer is that it takes about twice as long to cook. I also used bay shrimp (those tiny pre-cooked ones) because they are local where I live, and I also didn't have to cut them up. Both subs worked just fine.