Enjoy a delectable Spring Barley Salad Recipe in only an hour. Our Spring Barley Salad Recipe has asparagus and frozen peas and is tossed with dressing.
What You Need
Original recipe yields 8 servings
1 cup pearl barley, rinsed, drained
1 env. GOOD SEASONS Mild Italian Dressing Mix
grated peel and juice from 1 lemon, divided
2 Tbsp. HEINZ Distilled White Vinegar
1/4 cup olive oil
1 lb. fresh asparagus spears, cooked until crisp-tender
1 cup frozen peas, cooked
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Let's 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.
See our on-line videos Asparagus Basics and Cooking Barley for tips on how to cook the asparagus and barley respectively.
One cup of barley will yield about 3 cups of cooked barley.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.