Vegetable Barley Salad

5.0(6)

This is adapted from the monthly Sobeys Our Compliments magazine. I did make a couple of changes to suit our palates.

by Lori Mama·published 2009-05-09

Grains

Servings

8 serving(s)

Total time

50 min

prep 10 min

Calories / serving

202 kcal

Ingredients (9)

serves

4 cups chicken brothchicken-broth
1 1/4 cups pearl barleypearl-barley
1 English cucumber, halved lengthwise, seeds removed and cut into medium dicecucumber
1 pint grape tomatoes, halvedtomato
1 1/2 cups celery, thinly slicedcelery
1/4 cup chopped fresh dilldill
1/2 cup balsamic vinaigrettebalsamic-vinaigrette
salt and peppersalt-and-pepper
1/2 cup pine nuts or 1/2 cup slivered almonds, toastedalmond

Instructions (7 steps)

01In a large pot, bring stock to a boil.
02add barley and cook on medium heat 40 minutes.
03Drain and rinse until cool.
04In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
05

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Rich recipe — supports nutrition-aware planning.