Veggie Barley Salad by
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
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, 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.
Nutritional Facts: 3/4 cup equals 211 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 334 mg sodium, 27 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch