Kale, Chickpea & Barley Salad With Shrimp

³ Description

Full of flavor & nutrient dense foods. Tastes great cold, hot, or room temperature. A great Meatless Monday option.

² Ingredients

•  65 g Barley (Cooked)
•  1/2 tablespoon Olive Oil
•  1 wedge yields Lemon Juice
•  100 g Kale
•  1 serving (serving = 1 tsp) Kroger Dijon Mustard
•  0.35 serving (serving = 1 tbsp) Pompeian Red Wine Vinegar
•  1/2 serving (serving = 1/2 cup) Kroger Garbanzo Beans
•  30 g Red Onions
•  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1.6 serving (serving = 3 oz) Market Pantry Large Cooked Shrimp
•  3/4 serving (serving = 1/4 cup) Athenos Fat Free Feta Cheese

q Directions

65g (1/4-1/3c) cooked barley
100g (3 cups) kale
65g (1/4 c) chickpeas
21g (3T) fat free feta
30g (~3T) red onion
8 shrimp (I used large, frozen)
*Garlic powder, onion powder, rosemary, sea salt, black pepper, & crushed red pepper flakes

*Dressing:
7g (1/2T) olive oil
5g (1 tsp) Dijon mustard
1 tsp red wine vinegar
10 drops liquid stevia
Juice from one wedge lemon

➡️Cook barley according to package instructions and measure out cooked portion. In a large skillet, sauté kale with garlic, rosemary, salt & pepper. Plate. Rinse chickpeas and add on top of kale with barley & feta. Finely chop red onion. In the skillet, sauté shrimp & onions with onion powder & sea salt until cooked through (just a few minutes if skillet is hot). Add to salad. Combine dressing ingredients and drizzle on top, garnish with red pepper flakes and enjoy!

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