Spring Barley Salad

4
(4) 3 Reviews
Prep Time
1
hr.
Total Time
1
hr.
Servings

8 servings

Fresh asparagus spears and frozen peas put the spring-green color in this delicious barley salad for eight.

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What You Need

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Make It

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  • Bring 1-1/2 qt. (6 cups) salted water to boil in large saucepan on medium-high heat. Add barley; return water to boil. Reduce heat to medium-low; simmer 45 min. or until barley is tender. Drain; cool. Cover and refrigerate up to 4 days.
  • Beat dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended. Add barley; toss to coat.
  • Cut asparagus into 1-inch lengths. Add to barley mixture along with the peas and lemon peel; mix lightly.

Note

See our on-line videos Asparagus Basics and Cooking Barley for tips on how to cook the asparagus and barley respectively.

Food Facts

One cup of barley will yield about 3 cups of cooked barley.

Servings

  • 8 servings

Healthy Living

  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

Introduce your family to barley with this flavorful salad. The barley is a good source of dietary fiber while the asparagus adds both a splash of color and supplies a good source of vitamin C.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 7g
Saturated fat 1g
Cholesterol 0mg
Sodium 390mg
Carbohydrate 28g
Dietary fiber 6g
Sugars 7g
Protein 5g
   
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • KatRose07 |

    The only reason I gave this a good rating instead of superb was because it is kind of bland. I think I might just add some Italian dressing.

  • guiseppehallie |

    I loved the flavor mix of this recipe. I replaced the barley with burgal wheat and it gave it a great crunch to the salad. I might cut back on the oil next time.

  • misachi21 |

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