Spring Barley Salad

• 1 cup pearl barley, rinsed, drained
• 1 env. GOOD SEASONS Mild Italian Dressing Mix
• grated peel and juice from 1 lemon, divided Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. HEINZ Distilled White Vinegar
• 1/4 cup olive oil
• 1 lb. fresh asparagus spears, cooked until crisp-tender
• 1 cup frozen peas, cooked

1. Bring 1-1/2 qt.
2. (6 cups) salted water to boil in large saucepan on medium-high heat.
3. Add barley; return water to boil.
4. Reduce heat to medium-low; simmer 45 min.
5. or until barley is tender.
6. Drain; cool.
7. Cover and refrigerate up to 4 days.
8. Beat dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended.
9. Add barley; toss to coat.
10. Cut asparagus into 1-inch lengths.
11. Add to barley mixture along with the peas and lemon peel; mix lightly.

pearl barley, italian dressing mix, lemon, white vinegar, olive oil, fresh asparagus spears, frozen peas

Taken from www.kraftrecipes.com/recipes/spring-barley-salad-63857.aspx (may not work)