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Ingredientes
- 3 Tbsp. white balsamic vinegar
- 1 Tbsp. white wine vinegar
- 1 tsp Dijon mustard
- 1/3 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. chopped parsley
- 1/2 c. pearl barley
- 2 c. chicken broth
- 1 lb peeled large shrimp deveined
- 3 Tbsp. Dressing (listed above)
- 3/4 lb asparagus
- 1/2 lb fresh peas
- 1 bag mixed greens - (5 ounce)
Direcciones
- For the Dressing: Combine the balsamic and white wine vinegars and the mustard in a small bowl. Whisk in the oil, add in salt and pepper to taste then stir in the parsley.
- For the Salad: Combine the barley and chicken broth in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, till the barley is tender but still hard, 35 to 45 min. Drain the barley and set aside.
- Meanwhile, heat an outdoor grill on medium heat. Combine the shrimp and the 3 Tbsp. of dressing in a medium bowl; set aside.
- Steam the asparagus and peas over simmering water till tender, about 5 min. Set aside.
- Grill the shrimp, turning once, till pink and cooked through, about 1 1/2 min a side.
- Arrange the barley, shrimp, asparagus, peas and greens on 4 plates. Drizzle with the remaining dressing.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 77 | 24% |
| Total Fat 8.58g | 11% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 553mg | 23% |
| Potassium 555mg | 16% |
| Total Carbs 30.05g | 8% |
| Dietary Fiber 6.7g | 22% |
| Sugars 5.98g | 4% |
| Protein 29.16g | 47% |
