Barley Salad With Asparagus And Arugula Recipe

Name: Barley Salad With Asparagus And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound thin asparagus spears; 2 cups water; 1 cup uncooked quick-cooking barley; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 1 teaspoon freshly ground black pepper; 2 teaspoons Dijon mustard; 1/2 teaspoon salt; 1 1/2 cups trimmed arugula or spinach; 1 1/2 cups halved grape tomatoes; 1/2 cup chopped red onion; 1/3 cup (2 1/4 ounces) small diced smoked part-skim mozzarella cheese

Servings: persons

1/2 pound thin asparagus spears
2 cups water
1 cup uncooked quick-cooking barley
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 1/2 cups trimmed arugula or spinach
1 1/2 cups halved grape tomatoes
1/2 cup chopped red onion
1/3 cup (2 1/4 ounces) small diced smoked part-skim mozzarella cheese

1
Snap off tough ends of asparagus; discard. Cut asparagus into 2-inch pieces.
2
Bring 2 cups water to a boil in a large nonstick skillet. Add asparagus; cook 1 minute or until bright green and crisp-tender. Drain and plunge into ice water; drain.
3
Cook barley according to package directions, omitting salt and fat.
4
While barley cooks, combine olive oil and next 5 ingredients in a small bowl; stir well with a whisk.
5
Drain barley. Rinse under cold water; drain. Combine asparagus, barley, arugula, and next 3 ingredients in a large bowl. Add dressing; toss gently to coat. Serve at room temperature or chilled.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound thin asparagus spears, 2 cups water, 1 cup uncooked quick-cooking barley, 2 tablespoons olive oil, and more.

Yes, Barley Salad With Asparagus And Arugula falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley Salad With Asparagus And Arugula

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