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Barley, Asparagus, and Cucumber Salad with Yogurt- Dill Dressing
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MH Low Fat,
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.
|Total: 1hr 13min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
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.
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.
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.
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