Barley Dill Salad

By Reneeb

Ingredients

• 900 ml Chicken broth
• 1 c water
• 1&1/2 c pearly barley
• 1 english cucumber
• 1 pt grape tomatoes, halved
• 1&1/2 c chopped celery
• 1/2 c Balsamic Vinaigrette
• 1/4 c fresh chopped dill
• 1/8 t salt and pepper
• 100 g sliced almonds, toasted

Preparation

Step 1

In saucepan bring broth and water to boil, Stir in barley, cover and bring to boil. Reduce heat and simmer until tender. 40 to 50 minutes. Drain and cool.

Halve cucumbers lengthwise, then cut each half lengthwise again. slice crosswise to make small triangles. Toss cucs, tomatoes and celery in vinaigrette, cover and refrigerate.

Combine barley, veg, dill, salt and pepper . Salad can be prepared to this point, cover and refrigerate, up to 2 days. Just before serving sprinkle with almonds.