Balsamic Shrimp And Asparagus Salad Recipe

1. 1

   For the Dressing: Combine the balsamic and white wine vinegars and the mustard in a small bowl.

2. 2

   Whisk in the oil, add in salt and pepper to taste then stir in the parsley.

3. 3

   For the Salad: Combine the barley and chicken broth in a small saucepan and bring to a boil over medium heat.

4. 4

   Reduce the heat to low and simmer, uncovered, till the barley is tender but still hard, 35 to 45 min.

5. 5

   Drain the barley and set aside.

6. 6

   Meanwhile, heat an outdoor grill on medium heat.

7. 7

   Combine the shrimp and the 3 Tbsp.

8. 8

   of dressing in a medium bowl; set aside.

9. 9

   Steam the asparagus and peas over simmering water till tender, about 5 min.

10. 10

    Set aside.

11. 11

    Grill the shrimp, turning once, till pink and cooked through, about 1 1/2 min a side.

12. 12

    Arrange the barley, shrimp, asparagus, peas and greens on 4 plates.

13. 13

    Drizzle with the remaining dressing.

14. 14

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.