Mushroom Barley and Roasted Asparagus Salad

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Made it with roasted broccoli instead of asparagus because the price was right. Yum. I was wary of the dressing on it's own, but everything mixed together tasted great.

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Delicious. Only changes I made was to saute mushrooms before for mixing them with lemon juice. I used baby bellas instead of white buttons. I also added a touch of garlic and onion powder. I will make this again and again.

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This was outstanding. I made it with brown rice instead of barley and it was wonderful. My parents are trying a vegetarian diet. I tried this recipe first and can't wait to make it for them. Thanks.

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This salad as is was just wonderful. Love the lemony flavor, and heartiness of the barley. Last time I made it for a family reunion, I added chopped sun-dried tomatoes, chopped cucumbers, and topped it with toasted slivered almonds for a different feel, and it was even better! Not a spoonful was left! A keeper!

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This was really good, lots of flavor and a hearty side dish. I'll definetely be making it through the summer. I roasted the asparagus, cut them and stirred them into the salad so I could just serve it all in a big bowl.

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I love how complex, bright, and hearty this dish is. It's so lemony but it's really balanced out so well. The textures work wonderfully together, too. I cut up the asparagus and mixed it all in, and I loved it. Making it for Easter dinner!

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we tried this last Christmas and were blown away. If you want to try a new side dish, you should give this one a go!