A colorful barley salad with turkey, asparagus, red cabbage and carrot tossed with a tangy lemon-Dijon dressing.
2 cups water
1/2 teaspoon lemon pepper seasoning
1 cup uncooked quick pearl barley
2 cups chopped leftover cooked Butterball® Turkey
8 ounces cooked fresh asparagus spears, cut into 1-inch pieces
1 cup shredded red cabbage
1 medium carrot, coarsely shredded
1/4 cup sliced green onions
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon granulated sugar
1/4 teaspoon salt
- For Barley: Combine water and lemon pepper in medium saucepan. Bring to a boil on medium-high heat. Stir in barley, cover. Reduce heat. Simmer 10 minutes, or until barley is tender. Remove from heat. Let stand covered 5 minutes. Drain if necessary. Place barley in large bowl; cool 10 minutes.
- For Turkey Salad: Add turkey, asparagus, cabbage, carrot and onions; mix lightly.
- For Dressing: Whisk oil, lemon juice, mustard, sugar and salt in small bowl well blended. Pour dressing over barley mixture; mix lightly. Serve at room temperature.
Makes 6 servings.
Recipe and photograph provided courtesy of Butterball, LLC.