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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is adapted from the monthly Sobeys Our Compliments magazine. I did make a couple of changes to suit our palates. Ingredients:
4 cups chicken broth |
1 1/4 cups pearl barley |
1 english cucumber, halved lengthwise, seeds removed and cut into medium dice |
1 pint grape tomatoes, halved |
1 1/2 cups celery, thinly sliced |
1/4 cup chopped fresh dill |
1/2 cup balsamic vinaigrette |
salt and pepper |
1/2 cup pine nuts or 1/2 cup slivered almonds, toasted |
Directions:
1. In a large pot, bring stock to a boil.
2. add barley and cook on medium heat 40 minutes.
3. Drain and rinse until cool.
4. In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
5. Combine with the barley.
6. Salad can be prepared up to this point and stored, covered in fridge for 2 days.
7. Sprinkle with toasted nuts just before serving.
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