Recipes

Pea Pods, Shrimp, and Barleg Salad
  • Ingredients
  • 1-1/4 cups uncooked pearl barley
  • 1/2 cup broken walnuts, lightly toasted
  • 1/2 cup Tarragon Cream Pesto (page 44)
  • 1 tablespoon dijon mustard
  • 2 tablespoons tarragon vinegar
  • 1/3 cup fresh lemon juice
  • 2 tablespoons olive oil
  • salt and freshly ground pepper to taste
  • 1/4 cup sliced scallions, including some green tops
  • 1 cup diced celery
  • 2 pounds peeled and deveined shrimp, cooked
  • 2 cups diced ripe tomatoes
  • 2 cups diagonally chopped snow pea pods, steamed
  • crumbled feta cheese for garnish
Directions
  1. Bring a quart of water to a boil and add the barley
  2. Cover and simmer for 30 minutes, until the barley is just tender
  3. Drain and rinse with cold water. For dressing, whisk together pesto, mustard, vinegar, lemon juice, olive oil, salt, and pepper
  4. Combine the barley, scallions, celery, walnuts, shrimp, and dressing
  5. Fold in the tomatoes and pea pods
  6. Chill
  7. Garnish with feta
  8. Serves 6 to 8.


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