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
-
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.
-
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.
-
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.
