Spring Barley Salad

Ingredients

• 1 lb asparagus spears fresh cooked
• 2 Tbsp heinz distilled vinegar white
• 1  peel and juice from lemon divided grated
• 0.3 cup olive oil 
• 1 cup pearl barley rinsed drained
• 1 cup peas frozen cooked
• 1  env. seasons mild dressing mix italian good

Equipment

• bowl
• sauce pan
• whisk

Directions

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