Ingredients
- 2 cups barley, rinsed in cold water
- 6 cups low-sodium chicken broth
- 1/2 medium onion
- 1 garlic cloves
- 2 cups asparagus, cut on the diagonal into 1-inch pieces
- 2 cups snow peas
- 1 cup thinly sliced radishes
- 1 cup thinly sliced yellow squash
- 1 1/2 cups olive oil (DRESSING)
- 1/2 cup freshly squeezed lemon juice
- 4 Tbsp minced fresh dill (DRESSING)
- 4 Tbsp chopped fresh parsley
- 1/2 cup chopped scallions
- 1 Tbsp kosher salt or to taste
- 2 tsp black pepper (DRESSING)
Instructions
Combine barley, chicken broth, onion and garlic in a large soup pot. Bring liquid to a boil over medium-high heat. Reduce heat, cover and simmer about 45 to 50 minutes, or until the barley has absorbed all of the liquid. Remove onion and garlic, and cool.
To blanch asparagus and snow peas, bring a saucepan of water to a boil. Add asparagus, and cook just until tender crisp. Remove asparagus from water, and plunge into a bowl of cold water. Repeat process with snow peas. Set aside.
To prepare dressing: Combine olive oil, lemon juice, herbs, scallions, salt and pepper in a small mixing bowl or a 4-cup measuring cup. Whisk together ingredients until well blended.
To assemble salad: Put cooked barley into a large mixing bowl. Add half of the salad dressing, and toss gently to blend well. Add vegetables and remaining dressing, and mix gently until the barley and vegetables are evenly coated with the dressing. Taste for salt and pepper. Chill before serving. Serves 10 to 12.
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