Barley Salad With Asparagus And Arugula

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

thin, water, barley, olive oil, red wine vinegar, lemon juice, freshly ground black pepper, mustard, salt, trimmed arugula, halved grape tomatoes, red onion, mozzarella cheese

Taken from www.myrecipes.com/recipe/barley-salad-with-asparagus-arugula (may not work)