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Categories: Fish and shellfish, Healthy eating, Quick and easy, Salads

Balsamic shrimp and asparagus salad

Balsamic shrimp and asparagus salad
Lawrence K. Ho / Los Angeles Times

Easter has a special meaning for cooks. Of course, it's a day of celebration, but it's also a signal of the changing of seasons, of the shift from the hearty foods of the chilly months to the fresher flavors to ... Read more

Active work time: 20 minutes | Total preparation time: 45 minutes | Serves 4
Note: From Mayi Brady of the Times Test Kitchen.

Dressing

  • 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

Step 1Combine 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.

Salad

  • 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

Step 1Combine 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.

Step 2Meanwhile, heat an outdoor grill on medium heat.

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

Step 4Steam the asparagus and peas over simmering water until tender, about 5 minutes. Set aside.

Step 5Grill the shrimp, turning once, until pink and cooked through, about 1 1/2 minutes a side.

Step 6Arrange the barley, shrimp, asparagus, peas and greens on 4 plates. Drizzle with the remaining dressing.

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.
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