Barley Dill Salad
Prep Time
Serves
Cooking Mode
1 carton reduced sodium chicken broth
1 ½ cups pearl barley
1 English cucumber
1 pint grape tomatoes, halved
1 ½ cup thinly sliced celery
½ cup balsamic vinaigrette
¼ cup chopped fresh dill
⅛ tsp salt
⅛ tsp pepper
1 pkg slivered almonds, toasted
1 carton reduced sodium chicken broth
1 ½ cups pearl barley
1 English cucumber
1 pint grape tomatoes, halved
1 ½ cup thinly sliced celery
½ cup balsamic vinaigrette
¼ cup chopped fresh dill
⅛ tsp salt
⅛ tsp pepper
1 pkg slivered almonds, toasted
Directions
1In 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.
2Halve 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.
3Combine 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.
Disclaimer
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Personal Note
Personal Note
