This barley salad keep us going all through the fitness weekend, – pearl barley has a low glycemic index (digested slowly), so it really can keep you from being hungry for a long time. It is a perfect salad to prepare and take to work for lunch or as a snack between meals on the weekend
Prep time 10 mins. Total time: 1 hour
1 carton (900ml) Chicken Broth, 30 % less sodium
1 1/2 cups (375ml) pearl barley
1 English cucumber
1 pint grape tomatoes, halved
1 1/2 cups (375 ml) thinly sliced celery
1/2 cups (125l) Balsamic Vinaigrette
1/4 cup (60ml) chopped fresh dill
salt and pepper
1 pkg. (100grms) Complients Sliced Almonds, toasted
1. In a large saucepan, bring broth and 1 cup (250 ml) water to boil. Stir in barley, cover and bring to a boil. Reduce heat and simmer until barley is tender, 40 to 50 min. Drain and cool.
2. Halve cucumber lengthwise, then cut each half lengthwise again. Slice crosswise to make small triangles. Toss cucumber, tomatoes and celery in vinaigrette; cover and refrigerate until needed.
3. Combine barley, vegetables, dill, salt and pepper. Salad can be prepared to this point, covered and refrigerated, up to 2 days. Just before serving sprinkle with almonds.
per serving: 250 calories, 11g protein, 7 g fat, 39 g carbs