Ingredients
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4 cups chicken broth
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1 1/4 cups pearl barley
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1 English cucumber, halved lengthwise, seeds removed and cut into medium dice
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1 pint grape tomatoes, halved
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1 1/2 cups celery, thinly sliced
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1/4 cup chopped fresh dill
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1/2 cup balsamic vinaigrette
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salt and pepper
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1/2 cup pine nuts or 1/2 cup slivered almonds, toasted
Instructions
- In a large pot, bring stock to a boil.
- add barley and cook on medium heat 40 minutes.
- Drain and rinse until cool.
- In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
- Combine with the barley.
- Salad can be prepared up to this point and stored, covered in fridge for 2 days.
- Sprinkle with toasted nuts just before serving.