Barley Salad Primavera Recipe

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We recently went with a "white salad" using only "white" or near white ingredients like barley, daikon, mushrooms, water chestnuts, etc.

This barley salad is even better...and once again we can learn why color matters!

Prep time:
Cook time:
Servings: 4


Cost per serving $0.97 view details


  1. In a medium saucepan, boil the water. Stir in the barley, reduce heat to simmer, cover, and cook until barley is tender, about 10 - 12 minutes. Drain in colander, then rinse barley under cool water and drain well. Place barley in mixing bowl.
  2. Place the asparagus in boiling water for 3 to 4 minutes. Drain and immediately plunge it into a bowl of ice water to stop the cooking and keep it crisp-tender. Drain well and add to barley. Add tomatoes, onions and mushrooms.
  3. Grate or zest 1/2 the lemon into the barley and add the diced peppers.
  4. For a nice light dressing, squeeze 1 to 1 1/2 tablespoons of juice from the lemon into a small bowl. Mix in salt until it dissolves. Add 4-5 coarse grinds of pepper. Whisk in the oil. Pour the dressing over salad and toss with fork to combine. Serve chilled.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 137g
Recipe makes 4 servings
Calories 82  
Calories from Fat 47 57%
Total Fat 5.27g 7%
Saturated Fat 0.74g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 296mg 12%
Potassium 130mg 4%
Total Carbs 8.4g 2%
Dietary Fiber 1.8g 6%
Sugars 1.44g 1%
Protein 1.28g 2%


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