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Work some whole grains into your lunch with this make-ahead toasted barley and shrimp salad recipe. It's healthy, tasty and packed with fiber! 236 calories and 5 Weight Watchers Freestyle SP #shrimprecipes #weightwatchers
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5 from 1 vote

Toasted Barley & Shrimp Salad Recipe

Work some whole grains into your lunch with this make-ahead toasted barley and shrimp salad recipe. It's healthy, tasty and packed with fiber! 236 calories and 5 Weight Watchers Freestyle SP
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Entrees, Salads
Cuisine: American
Keyword: Seafood Recipes, Whole Grains
Servings: 6 Cups
Calories: 236.1kcal

Ingredients

The Dressing:

Instructions

  • Heat 1 teaspoon olive oil in a large saucepan set over medium heat. Add the barley and toast, stirring occasionally, about 3 minutes. Stir in the water.
  • Bring the water to a boil, reduce to a simmer, cover and cook until the barley is tender, 45 to 50 minutes. Drain and transfer the barley to a bowl.
  • In a medium bowl, toss together the shrimp, ½ teaspoon olive oil, salt, pepper and rosemary.
  • Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Cook the shrimp until just cooked through, 1½ to 2 minutes.
  • Mix the shrimp into the barley, along with the red and yellow bell pepper.

The Dressing:

  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard and dried rosemary. While whisking, gradually pour in the olive oil until combined.
  • Add the dressing and parsley to the barley mixture and stir to combine. Serve.

Notes

Weight Watchers Points: 5 (Freestyle SmartPoints), 6 (Points+) 

Nutrition

Serving: 1Cup | Calories: 236.1kcal | Carbohydrates: 28.7g | Protein: 15.1g | Fat: 7.4g | Saturated Fat: 1g | Cholesterol: 86.1mg | Sodium: 304.3mg | Fiber: 5.9g | Sugar: 1.5g