Spring Barley Salad - cooking recipe

Ingredients

1 cup pearl barley, rinsed
1 1/4 ounces Italian salad dressing mix
1 lemon, juice and zest of, grated, divided
2 tablespoons white vinegar
1/4 cup olive oil
1 lb asparagus, cooked until crisp-tender
1 cup frozen peas, cooked

Preparation

BRING 1-1/2 quart (6 cups) salted water to boil in large saucepan on medium-high heat. Add barley; return water to boil.
Reduce heat to medium-low; simmer 45 minute or until barley is tender. Drain; cool.
BEAT salad dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended.
Add barley; toss to coat.
CUT asparagus into 1-inch pieces. Add to barley mixture along with the peas and lemon peel; mix lightly.