Barley Dill Salad

Name: Barley Dill Salad
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

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.