Barley Salad with Pea Pods and Lemon Dressing

• 2 tsp. freshly grated lemon zest
• 1/4 cup fresh lemon juice
• 1 1/4 cups finely chopped shallots
• 1 small clove garlic, minced
• 1/2 tsp. salt and freshly ground black pepper to taste
• 13 cup olive oil
• 1 cup pearl barley, rinsed
• 1/4 tsp. salt
• 1 1/2 cups sugar snow peas or snap peas, stems and strings removed
• 1 medium-sized red bell pepper, seeded and diced
• 1 cup grated carrots (3 to 4 medium)
• 1/4 cup chopped fresh parsley
• 1/4 cup snipped fresh chives

1. To make Dressing: Combine all ingredients except olive oil in bowl.
2. Gradually whisk in oil.
3. Set aside.
4. To make Salad: Mix barley, 2 1/2 cups water and salt in large saucepan; bring to a boil.
5. Lower heat and cook, covered, 40 to 45 minutes, or until barley is tender and most liquid is absorbed.
6. Transfer to large bowl, and let cool, fluffing to prevent sticking.
7. Cut peas in half on diagonal.
8. Cook in large saucepan of lightly salted water, or steam them until just tender, about 2 minutes.
9. Drain, and refresh under cold running water.
10. Add red pepper, carrots, parsley, chives and peas to barley; toss to mix.
11. Drizzle with dressing, and toss well.

freshly grated lemon zest, lemon juice, shallots, clove garlic, salt, olive oil, pearl barley, salt, sugar snow peas, red bell pepper, carrots, parsley, fresh chives

Taken from www.vegetariantimes.com/recipe/barley-salad-with-pea-pods-and-lemon-dressing/ (may not work)