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Barley Salad with Asparagus Recipe


Want something different to usher in spring? Here is a unique salad with spring vegetables.

Asparagus is loaded a 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, which cause paralysis and death in 2,500 babies each year.
Its filled with wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.

Did you know eating a serving of whole grains, such as barley, at least 6 times each week is a good idea, especially for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease. Barley is an even better breakfast choice than oats for persons with Type 2 diabetes. In a study conducted by the Agricultural Research Service at the Diet and Human Performance Laboratory in Beltsville, MD, barley was much more effective in reducing both glucose and insulin responses than oats.

Barley's not just for soup—it's a perfect match for spring asparagus
Prep Time: 10
Cook Time: 2
Servings: 6

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

Cook barley according to package directions then transfer to a large bowl.

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.

Add asparagus, red onion, 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.

Servings: 6
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Content copyright © 2014 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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