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.
- By: EatingWell Test Kitchen
Ingredients 1 serving
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- Salad
- 2 cups lightly packed arugula
- 1 cup lightly packed watercress
- 1 cup cooked beet wedges
- 1/2 cup zucchini ribbons (see Tip)
- 1/2 cup thinly sliced fennel
- 1/2 cup cooked barley
- 4 ounces cooked, peeled shrimp (see Tip), tails left on if desired
- Fennel fronds for garnish
- Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red- or white-wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced shallot
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
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