This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley with a simple red-wine vinaigrette.
Ingredients
2 cup
Arugula
(lightly packed)
1 cup chopped
Watercress
(lightly packed)
1 cup diced
Beets, boiled, drained
(or wedges)
1/2 cup slices
Zucchini
(make ribbons)
1/2 cup slices
Fennel
(thin sliced)
1/4 cup
Barley, dry
(1/2 cup cooked)
114 gm
Shrimp, cooked
(peeled)
1/4 cup
Fennel fronds
(for garnish)
2 tbsp
Extra virgin olive oil
1 tbsp
Red wine vinegar
(or white-wine)
1/2 tsp
Dijon mustard
1/2 small shallot(s)
Shallots
(minced)
1/4 tsp
Black pepper
(ground)
1 pinch
Sea salt, fine
Instructions
Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.
