Barley Salad with Asparagus and Arugula

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Prep: 16 minutes; Cook: 22 minutes

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

Directions:

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.

By RecipeOfHealth.com