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Prep Time
10 min
Total Time
1 h
Serves: 8 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.
Total Time
1 h 5 min
Serves: 4 
Total Time
30 min
Serves: 4 
Total Time
30 min
Makes: 30 
Total Time
50 min
Serves: 10 
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