Vegetable Barley Salad

Name: Vegetable Barley Salad
Ingredients: 4 cups chicken broth; 1 1/4 cups pearl barley; 1 English cucumber, halved lengthwise, seeds removed and cut into medium dice; 1 pint grape tomatoes, halved; 1 1/2 cups celery, thinly sliced; 1/4 cup chopped fresh dill; 1/2 cup balsamic vinaigrette; salt and pepper; 1/2 cup pine nuts or 1/2 cup slivered almonds, toasted

9 ingredients

7 steps

Ingredients

4 cups chicken broth
1 1/4 cups pearl barley
1 English cucumber, halved lengthwise, seeds removed and cut into medium dice
1 pint grape tomatoes, halved
1 1/2 cups celery, thinly sliced
1/4 cup chopped fresh dill
1/2 cup balsamic vinaigrette
salt and pepper
1/2 cup pine nuts or 1/2 cup slivered almonds, toasted

Directions

1

In a large pot, bring stock to a boil.
2

add barley and cook on medium heat 40 minutes.
3

Drain and rinse until cool.
4

In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
5

Combine with the barley.
6

Salad can be prepared up to this point and stored, covered in fridge for 2 days.
7

Sprinkle with toasted nuts just before serving.