This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley. With a simple red-wine vinaigrette, this quick salad makes just one serving but is easy to double or triple. Look for precooked beets with other prepared vegetables in the produce department.

Ingredients

Salad

• 2 cups lightly packed arugula
• 1 cup lightly packed watercress
• 1 cup cooked beet wedges
• ½ cup zucchini ribbons (see Tip)
• ½ cup thinly sliced fennel
• ½ cup cooked barley
• 4 ounces cooked, peeled shrimp (see Tip), tails left on if desired
• Fennel fronds for garnish

Vinaigrette

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red- or white-wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon minced shallot
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt

Directions

1. Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
2. Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.