Barley Salad with Asparagus and Celery

(from Lucianolinda’s recipe box)

Source: Taste of Home magazine

Serves 6 people

Categories: Salad- Salad Dressings- Slaw

Ingredients

  • 1 cup quick-cooking barley
  • 1/2 lb. asparagus
  • 2 celery stalks, diced
  • 6 radishes, thinly sliced
  • 1/3 cup finely chopped fresh mint
  • 2 Tbsp. lemon juice
  • 1 Tbsp. white balsamic vinegar
  • 3/4 tsp. coarse salt
  • 1/4 tsp. freshly ground black pepper

Directions

  1. Cook barley according to package directions. Transfer to a large bowl.

  2. Snap off asparagus ends. Trim scales and cut spears diagonally into bite-size pieces (about 1 1/2 cups). Steam asparagus on steamer rack over boiling water 1 1/2 to 2 minutes until bright green and just tender. Place under cold running water; drain and pat dry with paper towels.

  3. Add asparagus, celery, radishes, parsley and mint to barley. Whisk together oil, lemon juice, vinegar, salt and pepper in a small bowl. Pour over salad and mix gently.

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