Lemony Vegetable Barley Salad

• 1 cup quick-cooking barley
• 1/2 cup cut fresh green beans
• 1/2 cup coarsely chopped carrot
• 1/2 cup coarsely chopped celery
• 1/2 cup finely chopped fresh broccoli
• 1/2 cup chopped fresh spinach
• 1 small onion, chopped
• 1 small tomato, seeded and chopped
• 1/3 cup chopped sweet yellow pepper
• 1/3 cup chopped fresh mushrooms
• 1/4 cup lemon juice
• 2 tablespoons minced fresh basil
• 2 tablespoons olive oil
• 1 tablespoon water
• 1-1/2 teaspoons poppy seeds
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt

1. Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely.
2. In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

barley, green beans, carrot, celery, fresh broccoli, fresh spinach, onion, tomato, sweet yellow pepper, fresh mushrooms, lemon juice, fresh basil, olive oil, water, poppy seeds, garlic salt, salt, ground pepper, salt

Taken from www.tasteofhome.com/recipes/lemony-vegetable-barley-salad/ (may not work)