Barley Dill Salad

  • Prep Time 10 min
  • Total Time 1 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.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe)
  • Calories 250
  • Fat 7 g
  • Carbs 39 g
  • Protein 11 g

You May Also Like:

Get This Recipe
  • Recipe_total_time Total Time 1 h 5 min
  • Recipe_serve Serves: 4
Get This Recipe
  • Recipe_total_time Total Time 30 min
  • Recipe_serve Serves: 4