Barley Dill Salad

Barley Dill Salad

Metric Ingredient Imperial 1 L chicken broth 4 cup 375 ml pearl barley 1 1/2 cup 1 cucumber, chopped 1 375 ml cherry tomatoes, halved 1 1/2 cup 375 ml celery, thinly sliced 1 1/2 cup 125 ml balsamic vinaigrette 1/2 cup 50 ml fresh dill, chopped 1/4 cup - salt & pepper to taste - 50 ml toasted sliced almonds 1/4 cup

In a large saucepan; bring broth and 1 cup (250 ml) water to boil.  Stir in barley, cover and bring to boil.  Reduce heat and simmer 40 to 50 minutes or until barley is tender.  Drain and cool. In a medium bowl; toss cucumbers, tomatoes and celery in vinaigrette.  Cover and refrigerate until needed. In a large bowl; combine barley, vegetables, dill, salt and pepper.  Salad can be prepared, covered and refrigerated up to 2 days.  Just before serving, sprinkle with almonds. Servings: 8

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