- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 1 carton
- reduced sodium chicken broth
- 900 mL
- 1 1/2 cups
- pearl barley
- 375 mL
- 1
- English cucumber
- 0
- 1 pint
- grape tomatoes, halved
- 0
- 1 1/2 cup
- thinly sliced celery
- 375 mL
- 1/2 cup
- balsamic vinaigrette
- 125 mL
- 1/4 cup
- chopped fresh dill
- 60 mL
- 1/8 tsp
- salt
- 0.5 mL
- 1/8 tsp
- pepper
- 0.5 mL
- 1 pkg
- slivered almonds, toasted
- 100 g
Directions
Step 1
In 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.
Step 2
Halve 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.
Step 3
Combine 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: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
