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Prep Time
10 mins
Total Time
1 h


1 carton
reduced sodium chicken broth
900 mL
1 1/2 cups
pearl barley
375 mL
English cucumber
1 pint
grape tomatoes, halved
1 1/2 cup
thinly sliced celery
375 mL
1/2 cup
balsamic vinaigrette
125 mL
1/4 cup
chopped fresh dill
60 mL
1/8 tsp
0.5 mL
1/8 tsp
0.5 mL
1 pkg
slivered almonds, toasted
100 g


Step 1

In a large saucepan, bring broth and 1 cup (250 mL) water to a 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.

Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Potluck Salad

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
7 g
39 g
11 g
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