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Light Shrimp and Barley Salad

Light Shrimp and Barley Salad

November 30, 2016
Course
Serves 4

An very versatile and easy to make recipe with lots of delicate seafood flavor.  The barley provides lots of fiber, which is recommended for those with diverticulosis.

Ingredients

  • 1 Cup
    barley
  • 2 Cups
    chicken broth
  • 1/2 Cup
    shrimp, peeled, deveined, and cooked
  • 1
    medium green pepper, seeded and chopped
  • 1 Teaspoon
    Dijon mustard
  • 1/2 Cup
    mayonnaise
  • 1/2 Cup
    fresh basil, chopped

Instructions

  1. In a medium saucepan, bring barley and chicken broth to a boil. Reduce heat and simmer for 30 - 40 minutes, or until the barley is tender.

  2. Drain well and fluff with a fork.

  3. In a large serving bowl, combine the barley, shrimp, green pepper, mustard, mayonnaise and basil, and chill at least 30 minutes.

  4. Garnish with fresh basil. Serve.

Nutrition:

Nutrition Facts

4 servings per recipe

Serving size 1/4 of recipe

Amount per serving

Calories 410
% Daily Value*
Total Fat 23g29%
Saturated Fat 3.5g18%
Trans Fat 0g
Cholesterol 55mg18%
Sodium 635mg28%
Total Carbohydrate 38.5g14%
Dietary Fiber 9g32%
Total Sugars 0.5g
Includes 0g Added Sugars0%
Protein 12.5g
Vitamin D 0mcg0%
Calcium 35mg3%
Iron 2mg11%
Potassium 315mg7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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