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Makes
Serves: 8
Level
easy
Prep Time
10
Total Time
60

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

Method

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.
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Characteristics

Potluck Salads

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
250
Fat:
7 g
Carbs:
39 g
Protein:
11 g