Printable | Taste of Home

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
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,

Printed from tasteofhome.com Aug 29, 2008

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Veggie Barley Salad cont.

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.