Image of Barley Turkey Vegetable Salad

Barley Turkey Vegetable Salad

A colorful barley salad with turkey, asparagus, red cabbage and carrot tossed with and a lemon-Dijon dressing.

Prep Time
25 minutes
Total Time
< 45 minutes
Calories Per Serving
225

Ingredients

  • 2 cups water
  • ½ tsp. lemon pepper seasoning
  • 1 cup uncooked quick pearl barley
  • 2 cups chopped leftover cooked Butterball® Turkey
  • 8 oz. cooked fresh asparagus spears, cut into 1-inch pieces
  • 1 cup shredded red cabbage
  • 1 medium carrot, coarsely shredded
  • ¼ cup sliced green onions
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 1 tsp. sugar
  • ¼ tsp. salt

Directions

  1. Combine water and lemon pepper in medium saucepan. Bring to a boil on medium-high heat. Stir in barley; reduce heat. Simmer, covered, 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.
  2. Add turkey, asparagus, cabbage, carrot and onions; mix lightly.
  3. Whisk oil, lemon juice, mustard, sugar and salt in small bowl well blended. Pour dressing over barley mixture; mix lightly. Serve at room temperature.
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Ingredients

  • 2 cups water
  • ½ tsp. lemon pepper seasoning
  • 1 cup uncooked quick pearl barley
  • 2 cups chopped leftover cooked Butterball® Turkey
  • 8 oz. cooked fresh asparagus spears, cut into 1-inch pieces
  • 1 cup shredded red cabbage
  • 1 medium carrot, coarsely shredded
  • ¼ cup sliced green onions
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 1 tsp. sugar
  • ¼ tsp. salt

Nutritional Facts

People Served
6
Carbs Per Serving
31g
Cholesterol Per Serving
0mg
Dietary Fiber Per Serving
7g
Protein Per Serving
13g
Saturated Fat Per Serving
1g
Sodium Per Serving
391mg
Sugar Per Serving
3g
Total Fat Per Serving
6g
Trans Fat Per Serving
0g