Veggie Barley Salad

Name: Veggie Barley Salad
Ingredients: 1-1/4 cups reduced-sodium chicken broth or vegetable broth; 3/4 cup water; 1 cup quick-cooking barley; 1 medium tomato, seeded and chopped; 1 small zucchini, halved and thinly sliced; 1 small sweet yellow pepper, chopped; 2 tablespoons minced fresh parsley; 3 tablespoons olive oil; 2 tablespoons white wine vinegar; 1 tablespoon water; 1 tablespoon lemon juice; 1 tablespoon minced fresh basil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup slivered almonds, toasted

15 ingredients

2 steps

Ingredients

1-1/4 cups reduced-sodium chicken broth or vegetable broth
3/4 cup water
1 cup quick-cooking barley
1 medium tomato, seeded and chopped
1 small zucchini, halved and thinly sliced
1 small sweet yellow pepper, chopped
2 tablespoons minced fresh parsley
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup slivered almonds, toasted

Directions

1

In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
2

In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.