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Prep Time
10 mins
Total Time
01 h
Serves
8

Ingredients

1 carton
reduced sodium chicken broth
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

Directions

Step 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.
Step 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.
Step 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.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
250
Fat:
7
Saturated Fat:
0
Carbs:
39
Fibre:
0
Sugar:
0
Cholesterol:
0 mg
Protein:
11
Sodium:
0 mg
Potassium:
0