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

English cucumber

1 pint

grape tomatoes, halved

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

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.