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Multi-Grain Salad with Shrimp


This is a salad fit for a crowd. It works great as a side dish at a pot luck, but with plenty of shrimp, it can be made into a light dinner.

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  • 2 dozen shrimp
  • 2 heads garlic
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1/3 cup carrot, finely chopped
  • 2 tablespoons whole grain mustard
  • 4 to 6 tablespoons lemon juice
  • 2 tablespoons sherry vinegar
  • 6 cups assorted cooked grains such as wheat berries, barley, kamut or wild rice
  • 1 cup red pepper, finely chopped
  • 1 cup yellow pepper, finely chopped
  • 1/3 cup zucchini, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 tablespoons scallion, minced
  • 2 tablespoons flat-leaf parsley, chopped


Servings 6
Preparation time 15mins
Cooking time 60mins


Step 1

Preheat oven to 450°F with rack in the middle.

Cut off and discard top 1/2-inch of garlic heads, exposing cloves. Drizzle with 1 tablespoon oil and then wrap in foil. Roast garlic until centers are tender when pierced, about 40 minutes Cool and squeeze garlic out and mash with a fork.

While garlic roasts, blanch carrot in boiling water until just tender, about 2 minutes, then drain and place directly into an ice bath.

Marinade Shrimp with salt, pepper, and lemon. Brown shrimp in a pan over medium heat. Remove, and cut each into 3 pieces. Set aside.

Whisk together garlic, vinegar, remaining 1/2 cup oil, mustard, lemon juice, 1/4 teaspoon salt 1/4 teaspoon black pepper in a large bowl.

Add grains remaining ingredients, then toss. Season with salt and pepper.

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