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Recipe: Balsamic shrimp and asparagus salad

Active work time: 20 minutes

Total preparation time: 45 minutes


3 tablespoons white balsamic vinegar

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1/3 cup olive oil

Salt, pepper

2 tablespoons minced parsley

Combine the balsamic and white wine vinegars and the mustard in a small bowl. Whisk in the oil, add salt and pepper to taste then stir in the parsley.


1/2 cup pearl barley

2 cups chicken broth

1 pound large shrimp, peeled and deveined

3 tablespoons dressing

3/4 pound asparagus

1/2 pound fresh peas

1 (5-ounce) bag mixed greens

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, until the barley is tender but still firm, 35 to 45 minutes. Drain the barley and set aside.

Meanwhile, heat an outdoor grill on medium heat.

Combine the shrimp and the 3 tablespoons of dressing in a medium bowl; set aside.

Steam the asparagus and peas over simmering water until tender, about 5 minutes. Set aside.

Grill the shrimp, turning once, until pink and cooked through, about 1 1/2 minutes a side.

Arrange the barley, shrimp, asparagus, peas and greens on 4 plates. Drizzle with the remaining dressing.

4 servings. Each serving: 356 calories; 343 mg sodium; 180 mg cholesterol; 20 grams fat; 3 grams saturated fat; 20 grams carbohydrates; 26 grams protein; 5.24 grams fiber.

Copyright © 2015, Los Angeles Times
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