Ingredients
1-1/4 cups reduced-sodium chicken broth or vegetable broth3/4 cup water1 cup quick-cooking barley1 medium tomato, seeded and chopped1 small zucchini, halved and thinly sliced1 small sweet yellow pepper, chopped2 tablespoons minced fresh parsleyDRESSING:3 tablespoons olive oil2 tablespoons white wine vinegar1 tablespoon water1 tablespoon lemon juice1 tablespoon minced fresh basil1/2 teaspoon salt1/4 teaspoon pepper1/4 cup slivered almonds, toasted
Preparation
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.
