Veggie Barley Salad 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 Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Veggie Barley Salad cont. 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup slivered almonds, toasted 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. 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. Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

	Veggie Barley Salad Yield: 6 servings. Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008