Barley Dill Salad
- Level
- easy
- 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.
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