Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"The star of oil and vinegar and the oil and vinegar of the stars."
-Paul Newman, Actor

The refrigerator light goes on...

This is a super simple but very elegant salad. It takes almost nothing to make, is delicious and really great for you.

I don't use fresh peppers for this one. The roasted red peppers that have been packed in water work fantastic and I have a jar of them in the pantry or fridge all the time.


Shallots are a member of the onion family and have a shape like onions but grow segmented in cloves similar to garlic (but are not as harsh as garlic). They have a thin coppery skin with purple white flesh has a subtle onion flavor.

Two main types of shallots are found in the grocery store. The Jersey shallot is larger and has a sharper onion flavor than the smaller "true" shallot, which has a softer flavor and a slightly grayer skin. As with onions, choose shallots that are firm and round with no dried areas or wrinkling of the skin. If there is a sprout from the tip of the shallot, don't buy it; it's not very fresh.

Shallots keep longer in the refrigerator, but they will flavor other items stored with them, so put them in a plastic bag. They will keep in a cool place for a few weeks and still be fresh. 

1 Tbsp. chopped shallot = 7 calories, 0 fat, 0g sat fat, 0g mono fat, 0g protein, 2g carbohydrates, 1mg sodium, 0mg cholesterol 


Bay Scallop Salad with Barley

Servings = 2 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

3 quarts water
2/3 cup pearled barley
1/2 ounce pinenuts
1 tsp olive oil
8 ounces bay scallops (rinsed and patted dry)
1 Tbsp olive oil
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 roasted red pepper (diced)
2 small tomatoes (seeded and julienned)
1 large rib celery (diced)
1 small shallot (minced)
2 Tbsp rice vinegar
10 large leaves fresh basil (chiffonade)

Place the water in a medium sauce pan over high heat. When the water boils add the pearled barley. Reduce the heat until the water is at a slow boil. Stir occasionally.

While the barley is cooking place a large skillet over medium-high heat. Add the pinenuts and cook, stirring frequently, until they begin to brown. When they are lightly browned remove them from the heat.

Add the 1 teaspoon olive oil to the skillet and when hot add the scallops. Cook, stirring frequently, for no more than about 6 minutes. Remove from the heat to a paper towel.

When the barley is done (about 20 - 25 minutes) drain and rinse with cold water. Shake the strainer well to remove as much water as possible. Place the cooked barley in a medium mixing bowl with the pinenuts, scallops, 1 tablespoon olive oil, salt, pepper, red pepper, tomatoes, celery, shallot, rice vinegar and fresh basil.

Fold the ingredients together gently. Chill well.

Nutrition Facts

Serving size = about 2 cups

Servings = 2


Amount Per Serving

Calories 498 Calories from Fat 136
  % Daily Value
Total Fat 16g 24%
    Saturated Fat 2g 9%
    Monounsaturated Fat 8g  
    Trans Fat 0g  
Cholesterol 37mg 12%
Sodium 509mg 21%
Total Carbohydrates 63g 21%
    Dietary Fiber 12g 50%
    Sugars 4g  
Protein 28g  
Vitamin A 35% Vitamin C 72%
Calcium 8% Iron 17%
Vitamin K 37 mcg Potassium 934 mg
Magnesium 152 mg