Barley Dill Salad

Prep time: 10min
Total time: 60min
Serves 8
1 carton
Chicken Broth - 35% Less Sodium
900 mL
1 1/2 cups
pearl barley
375 mL
1
English cucumber
0
1 pint
grape tomatoes, halved
0
1 1/2 cup
thinly sliced celery
375 mL
1/2 cup
Balsamic Vinaigrette
125 mL
1/4 cup
chopped fresh dill
60 mL
1/8 tsp
salt
0.5 mL
1/8 tsp
pepper
0.5 mL
1 pkg
Slivered Almonds, toasted
100 g
1/8 of the recipe
calories
250
fat
7 g
carbs
39 g
protein
11 g

Directions

  1. In a large saucepan, bring broth and 1 cup (250 mL) water to a boil. Stir in barley; cover and bring to a boil. Reduce heat and simmer until barley is tender, 40 to 50 min. Drain and cool.

  2. Halve cucumber lengthwise, then cut each half lengthwise again. Slice crosswise to make small triangles. Toss cucumber, tomatoes and celery in vinaigrette; cover and refrigerate until needed.

  3. Combine barley, vegetables, dill, salt and pepper. Salad can be prepared to this point, covered and refrigerated, up to 2 days. Just before serving, sprinkle with almonds.