Recipe: Bacony Barley Salad with Marinated Shrimp

BACONY BARLEY SALAD WITH MARINATED SHRIMP

"Here's a great example of how to cook a healthy dish in minutes -- simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat."

3 strips bacon, chopped
1 1/2 cups water
1/2 teaspoon salt
2/3 cup quick-cooking barley
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
1/3 cup lime juice
2 cups cherry tomatoes, halved
1/2 cup finely diced red onion
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1 avocado, peeled and diced

Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

Add 1 1/2 cups water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.

Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice.

Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.

TO MAKE AHEAD:
Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.

Makes 4 servings, 1 3/4 cups each

Per Serving: 393 calories; 18 g fat (3 g sat, 11 g mono); 228 mg cholesterol; 30 g carbohydrate; 31 g protein; 7 g fiber; 671 mg sodium.

Nutrition Bonus: Vitamin C (50% daily value), Fiber (29% dv), Iron (25% dv), Folate (15% dv).

Source: The Eating Well Healthy in a Hurry Cookbook