Barley Salad with Asparagus and Arugula

Prep: 16 minutes; Cook: 22 minutes

Check out this high-fiber barley-vegetable mix; it's a great side for grilled seafood or chicken. Increase the serving size to 1 1/2 cups for an excellent meatless main-dish salad.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 7.7g
  • Saturated fat: 2.1g
  • Protein: 7.9g
  • Carbohydrate: 27.6g
  • Fiber: 6.5g
  • Cholesterol: 6mg
  • Iron: 1.9mg
  • Sodium: 290mg
  • Calcium: 106mg


  • 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


  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.
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