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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets. -Kathy Rairigh of Milford, Indiana Ingredients:
1-1/4 cups reduced-sodium chicken broth or vegetable broth |
3/4 cup water |
1 cup quick-cooking barley |
1 medium tomato, seeded and chopped |
1 small zucchini, halved and thinly sliced |
1 small sweet yellow pepper, chopped |
2 tablespoons minced fresh parsley |
dressing: |
3 tablespoons olive oil |
2 tablespoons white wine vinegar |
1 tablespoon water |
1 tablespoon lemon juice |
1 tablespoon minced fresh basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup slivered almonds, toasted |
Directions:
1. In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
2. In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds. Yield: 6 servings.
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