Balsamic Shrimp And Asparagus Salad

Recipe Ingredients

		Dressing
3 tablespoons	45ml	White balsamic vinegar
1 tablespoon	15ml	White wine vinegar
1 teaspoon	5ml	Dijon mustard
1/3 cup	78ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced parsley
		Salad
1/2 cup	118ml	Pearl barley
2 cups	474ml	Chicken broth
1 lb	454g / 16oz	Peeled large shrimp - deveined
3 tablespoons	45ml	Dressing - (listed above)
3/4 lb	340g / 11oz	Asparagus
1/2 lb	227g / 8oz	Fresh peas
1		Bag mixed greens - (5 oz)

Recipe Instructions

For the Dressing: Combine 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.

For the Salad: Combine 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.

Meanwhile, heat an outdoor grill on medium heat. Combine the shrimp and the 3 tablespoons of dressing in a medium bowl; set aside. Steam the asparagus and peas over simmering water until tender, about 5 minutes. Set aside.

Grill the shrimp, turning once, until pink and cooked through, about 1 1/2 minutes a side. Arrange the barley, shrimp, asparagus, peas and greens on 4 plates. Drizzle with the remaining dressing.

Source:
"The Los Angeles Times, 03-27-2002"

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