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Barley, Asparagus, and Cucumber Salad with Yogurt- Dill Dressing

Feel free to cook the barley and asparagus the day before. This is a great make-ahead picnic salad. After chilling, it might need another tablespoon of lemon juice to perk up the flavor.

Ingredients

Serves: Prep:  8min |Cook: 50min |Total: 1hr 13min
              

Directions

1.
Bring the water to a boil in a covered saucepan over high heat. Add 1/4 teaspoon of the salt and the asparagus. Cook, stirring often, for 3 to 5 minutes, or until crisp-tender. With a skimmer or slottedspoon, lift the asparagus to a colander and rinse briefly under cold running water. Drain. Cover and refrigerate until ready to assemble the salad.
2.
To the water, add the barley and return to a boil. Reduce the heat to low, cover, and simmer for about 35 minutes, or until the barley is tender. Drain in acolander. Place a piece of waxed paper on top of the barley and let it stand for about 15 minutes, or until lukewarm.
3.
In a salad bowl, stir together the yogurt, oil, dill, lemon juice, garlic, the remaining 1/2 teaspoon salt, and the pepper. Add the cucumber, scallions, asparagus, and barley and toss gently to mix well. Cover and chill until ready to serve.

Nutritional Facts per serving

CALORIES 189.1 CAL

FAT 3.8 G

SATURATED FAT 0.6 G

CHOLESTEROL 0.9 MG

SODIUM 325.3 MG

CARBOHYDRATES 34.5 G

TOTAL SUGARS 4.8 G

DIETARY FIBER 7.2 G

PROTEIN 7.1 G
Reviews (1) Find out what people are saying and add your own review
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1 2 3 4 5 by Dianne80602 6/5/2011

I love this recipe! It is very refreshing and delicious. Great for picnics or grilling. Next time I am going to add some cooked chicken.

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