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BACONY BARLEY SALAD WITH MARINATED SHRIMP

Reprinted from The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less by Jim Romanoff and the Editors of EatingWell Magazine

Makes 4 servings, 1¾ cups each.
Active Minutes: 40
Total: 40 minutes

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.

• 3 strips bacon, chopped
• 1 1/3 cups water
• 1/2 teaspoon salt
• 2/3 cup quick-cooking barley
• 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
• 1/3 cup lime juice
• 2 cups cherry tomatoes, halved
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper to taste
• 1 avocado, peeled and diced
 

1. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

2. Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.

3. Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.

To Make Ahead: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.
 

Per Serving: 393 calories; 18 g fat (3 g sat, 11 g mono); 228 mg cholesterol; 30 g carbohydrate; 31 g protein; 7 g fiber; 671 mg sodium.
Nutrition Bonus: Vitamin C (50% daily value), Fiber (29% dv), Iron (25% dv), Folate (15% dv).  High Fiber

Copyright © 2006 by Eating Well, Inc.