Barley Salad with Asparagus and Celery

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 2 mins


1cup quick-cooking barley
1/2pound asparagus
2-- celery stalks, diced
6-- radishes, thinly sliced
1/3cup finely chopped fresh parsley
2tablespoons chopped fresh mint
2tablespoons extra-virgin olive oil
2tablespoons lemon juice
1tablespoon white balsamic vinegar
3/4teaspoon kosher salt
1/4teaspoon coarsely ground black pepper


  1. Cook barley according to package directions. Transfer to a large bowl.
  2. Snap off asparagus ends. Trim scales and cut spears diagonally into bite-size pieces. Steam asparagus in steamer basket over boiling water 1 1/2 to 2 minutes, until bright green and just tender. Place under cold running water; drain and pat dry with paper towels.
  3. Add asparagus, celery, radishes, parsley and mint to barley. Whisk together oil, lemon juice, vinegar, salt and pepper in a small bowl. Pour over salad and mix gently.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 100
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 250mg
  • Potassium 180mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugars 2g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 8%