Barley, Date and Asparagus Salad with Mint Dressing

By: Dorine Lam, RDN, MS, MPH

Use organic pearl barley in this barley, date salad2 C. Organic Pearl Barley, cooked

18 Large Asparagus stalks

Salad Ingredients:

  • 5 Madjool Dates, pitted and chopped
  • 2/3 C. Cranraisins
  • 1 C. Walnuts, rough chop
  • 2 T. Mint leaves, minced
  • 1 T. Lemon zest

Dressing Ingredients:

  • 3/4 C. Olive oil
  • 2 T. Mint leaves, minced
  • 3 T. Lemon juice
  • 1 t. Salt
  • 1 t. Pepper


  1. Preparation for Barley: Follow Package instruction.
  2. Preparation for Asparagus:
    1. Put water in a large frying pan, bring to boil. At the mean time, Take the asparagus stalks and trim the bottom about an inch.
    2. Put the asparagus in the boiling water, stir and mix well. Take out after 2 minutes, if prefer more well done, leave to cook longer.
    3. Let cool and cut into one-inch pieces.
  3. Add all of the Dressing Ingredients to a glass jar and shake well. Let stand for 30 minutes for the flavors to develop or keep overnight separately from the salad.
  4. In a large bowl, add all of the Salad Ingredients, Asparagus, and Barley together. Toss. Make sure the dates are evenly spread out. Keep in refrigerator until ready to serve. This can be prepared overnight.
  5. At least 30 minutes before, Add the dressing to the salad and toss together. Taste for the addition of salt and pepper.

This salad can be eaten alone, or serve over Mixed Green Salad or Spring Salad Mix.

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.

Use organic pearl barley in this barley, date salad