EatingWell: Simple salad packed with protein
1/2 cup zucchini ribbons
1/2 cup thinly sliced fennel
1/2 cup cooked barley
4 ounces cooked, peeled shrimp, tails left on if desired
Fennel fronds for garnish
For the vinaigrette:
2 tablespoons extra-virgin olive oil
1 tablespoon red- or white-wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced shallot
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