Barley Dill Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 (900 ml) carton chicken broth, 30% less sodium
• 1 1/2 cups pearl barley
• 1 english cucumber
• 1 pint grape tomatoes, halved
• 1 1/2 cups celery, thinly sliced
• 1/2 cup balsamic vinaigrette
• 1/4 cup fresh dill, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (100 g) package sliced almonds, toasted

Recipe

• 1 in a large saucepan, bring broth and 1 cup water to a boil. stir in barley; cover and bring to a boil. reduce heat and simmer until barley is tender, 40-50 minutes, drain and cool.
• 2 halve cucumber lengthwise, then cut each half lengthwise again. slice crosswise to make small tirangles. toss cucumber, tomatoes, and celery in vinaigrette; cover and refrigerate until needed.
• 3 combine barley, dill, salt and pepper. salad can be prepared to this point, cover and refrigerated. up to two days. just before serving, sprinkle with almonds.