Spring Barley Salad

1. 1

   Bring 1-1/2 qt.

2. 2

   (6 cups) salted water to boil in large saucepan on medium-high heat.

3. 3

   Add barley; return water to boil.

4. 4

   Reduce heat to medium-low; simmer 45 min.

5. 5

   or until barley is tender.

6. 6

   Drain; cool.

7. 7

   Cover and refrigerate up to 4 days.

8. 8

   Beat dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended.

9. 9

   Add barley; toss to coat.

10. 10

    Cut asparagus into 1-inch lengths.

11. 11

    Add to barley mixture along with the peas and lemon peel; mix lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.