Spring salad with balsamic glaze dressing

Lighten things up with this crunchy seasonal salad, packed with asparagus, cucumber and strawberries, then topped with sweet balsamic vinegar glaze. Its a great side to have with your barbecue.

Recipe «Spring salad with balsamic glaze dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup pearl barley, washed, drained, 2 bunches asparagus, trimmed, halved lengthways, 1/2 cup fresh flat-leaf parsley sprigs, 100g Greek fetta, thinly sliced, 1 Lebanese cucumber, peeled into ribbons , 1 bunch radishes, trimmed, thinly sliced, 1/2 x 250g punnet strawberries, hulled, halved, 40g baby rocket , 1/2 cup fresh basil leaves, 2 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp brown sugar.

Ingredients:

• 1 cup pearl barley, washed, drained 
• 2 bunches asparagus, trimmed, halved lengthways 
• 1/2 cup fresh flat-leaf parsley sprigs 
• 100g Greek fetta, thinly sliced 
• 1 Lebanese cucumber, peeled into ribbons 
• 1 bunch radishes, trimmed, thinly sliced 
• 1/2 x 250g punnet strawberries, hulled, halved 
• 40g baby rocket 
• 1/2 cup fresh basil leaves 
• 2 tbsp extra virgin olive oil 
• 2 tbsp balsamic vinegar 
• 1 tbsp brown sugar 

Instructions

1. Cook barley following packet directions, adding asparagus in the last 2 minutes of cooking time. Drain. Refresh under cold water. Drain well. Set aside to cool.
2. Meanwhile, make Balsamic Glaze Dressing: Place vinegar, sugar and 1 tablespoon water in a small saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until mixture thickens and becomes a syrup. Remove from heat. Set aside to cool completely.
3. Arrange barley, asparagus, parsley, fetta, cucumber, radish, strawberries, rocket and basil on a serving platter. Drizzle with oil and dressing. Serve (see note).