Delicious Barleyshrimp Salad Food

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BARLEY SALAD



Barley Salad image

This Barley Salad is a colorful, fun twist on Greek salad!

Provided by Holly Nilsson

Categories     Appetizer     Salad     Side Dish

Time 2h

Number Of Ingredients 11

1 cup pearl barley
3 cups water
½ teaspoon salt
1 cup grape tomatoes (halved )
1 cup cucumber (diced)
1 bell pepper (diced, any color)
¼ cup red onion (diced)
⅓ cup kalamata olives (or black olives)
¼ cup feta cheese
1 cup Greek salad dressing (or Italian dressing)
fresh parsley for garnish

Steps:

  • Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
  • While barley is cooking, chop vegetables and place in a large bowl.
  • Add cooled barley and dressing. Toss well to combine.
  • Garnish with feta cheese and parsley. Chill 1 hour before serving.

Nutrition Facts : Calories 559 kcal, Carbohydrate 47 g, Protein 9 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1298 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

BARLEY, SHRIMP, AND CORN SALAD



Barley, Shrimp, and Corn Salad image

A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.

Provided by GERALD GALLOWAY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
  • Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
  • In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g

DELICIOUS BARLEY/SHRIMP SALAD



DELICIOUS BARLEY/SHRIMP SALAD image

Categories     Salad     Shellfish     Vegetable     Quick & Easy     High Fiber     Healthy     Simmer

Yield 8 servings

Number Of Ingredients 12

3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups vegetable broth or chicken broth
2 cups barley
2 cups grape tomatoes, halved
1 7-ounce package feta cheese, crumbled (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
bag of baby spinach
14oz bag frozen cooked small shrimp

Steps:

  • Rinse barley, and place in a small bowl. Cover with water by about two inches, and let soak for about an hour. Drain. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Bring broth and 1/2 cup water to a boil in a large heavy saucepan. Stir in barley, reduce heat, cover, and boil until tender but still firm to bite, about 20 minutes. Drain. Transfer to large wide bowl. Mix tomatoes, feta, basil, green onions,shrimp and spinach into barley. Could also be served on top of spinach but I like it mixed in because it wilts a bit. Add vinaigrette -toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

BARLEY, SHRIMP AND CORN SALAD



Barley, Shrimp and Corn Salad image

Make and share this Barley, Shrimp and Corn Salad recipe from Food.com.

Provided by evelynathens

Categories     Grains

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup pearl barley
1 lb cooked small shrimp
2 cups frozen corn kernels
1/2 cup diced green pepper
1/2 cup diced red pepper
4 green onions, chopped
1 teaspoon dried thyme, crumbled
1 teaspoon finely grated lemon, zest of
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil

Steps:

  • Cook barley in large pot of boiling salted water until tender, stirring occasionally, about 35 minutes.
  • Drain and rinse.
  • Transfer to large bowl.
  • Add shrimp, corn, peppers, onions, thyme and zest.
  • Whisk lemon juice with salt and pepper; whisk in oil in thin stream; add to salad and toss well.
  • Adjust seasoning.
  • (can be prepared up to 1 day ahead and, in fact, gets better as it ‘sits’.).

Nutrition Facts : Calories 511.5, Fat 16.8, SaturatedFat 2.5, Cholesterol 172.8, Sodium 470.7, Carbohydrate 63, Fiber 10.9, Sugar 2.4, Protein 31.3

SOUTHWESTERN BARLEY SALAD



southwestern barley salad image

i don't know where this recipe came from, i had it scribbled on paper. but it is a nice side dish to any grilled steak. prep time doesn't include time for cooking the barley

Provided by chia2160

Categories     Grains

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cooked barley
1 can black beans, rinsed and drained
1 1/2 cups corn
1 1/2 cups plum tomatoes, chopped and seeded
1/4 cup chopped cilantro or 1/4 cup basil
1/2 cup scallion, sliced
salt & pepper
1/2 cup water
3 tablespoons lemon juice or 3 tablespoons lime juice
1 tablespoon olive oil
2 cloves chopped garlic
1/2 teaspoon chili powder
1/4 teaspoon cumin

Steps:

  • mix the first 6 ingredients together in a large bowl, season with salt& pepper mix the dressing ingredients together, pour over salad.
  • serve at room temperature.

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