Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Low Carb recipe found in Prevention May 2005.

Ingredients Nutrition

Directions

  1. Combine curry, turmeric, and 3 cups of water in large saucepan and heat to a boil.
  2. Stir in barley.
  3. Cover and cook in low heat until water is absorbed and barley is tender, about 45 minutes.
  4. Transfer to colander. Rinse with cold water and drain well.
  5. In large bowl, combine barley, shrimp, tomatoes, bell pepper, and cucumber.
  6. In small bowl, whisk juice, oil, chile pepper(to taste), garlic, and salt until blended.
  7. Pour over barley mixture and toss.
  8. Spoon barley salad on top of lettuce and sprinkle with basil. Garnish with lime.

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