Barley Salad with Asparagus and Arugula

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

Preparation

1. 1. Snap off tough ends of asparagus; discard. Cut asparagus into 2-inch pieces.
2. 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. 3. Cook barley according to package directions, omitting salt and fat.
4. 4. While barley cooks, combine olive oil and next 5 ingredients in a small bowl; stir well with a whisk.
5. 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.