- Calories 200
- Fat 7.7g
- Satfat 2.1g
- Protein 7.9g
- Carbohydrate 27.6g
- Fiber 6.5g
- Cholesterol 6mg
- Iron 1.9mg
- Sodium 290mg
- Calcium 106mg
How to Make It
Snap off tough ends of asparagus; discard. Cut asparagus into 2-inch pieces.
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.
Cook barley according to package directions, omitting salt and fat.
While barley cooks, combine olive oil and next 5 ingredients in a small bowl; stir well with a whisk.
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.
Oxmoor House Healthy Eating Collection