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Salads & sides

Spring Barley Salad

Spring Barley Salad recipe
photo by:kraft
Fresh asparagus spears and frozen peas put the spring-green color in this delicious barley salad for eight.
time
prep:
1 hr
total:
1 hr
servings
total:
8 servings
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What You Need

1
cup   pearl barley, rinsed, drained
1
env.  GOOD SEASONS Mild Italian Dressing Mix
 Grated peel and juice from 1 lemon, divided
2
Tbsp.  white vinegar
1/4
cup  olive oil
1
lb.  fresh asparagus spears, cooked until crisp-tender
1
cup  frozen peas, cooked

Make It

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.

Kraft Kitchens Tips

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.
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