Barley-Turkey-Vegetable Salad

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

Ingredients

• 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 sugar
• 1/4 teaspoon salt

Directions

1. 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.

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.