Barley Dill Salad

• 1 (900 ml) carton chicken broth, 30% less sodium
• 1 1/2 cups pearl barley
• 1 English cucumber
• 1 pint grape tomatoes, halved
• 1 1/2 cups celery, thinly sliced
• 1/2 cup balsamic vinaigrette
• 1/4 cup fresh dill, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (100 g) package sliced almonds, toasted

1. In a large saucepan, bring broth and 1 cup water to a boil. Stir in barley; cover and bring to a boil. Reduce heat and simmer until barley is tender, 40-50 minutes, Drain and cool.
2. Halve cucumber lengthwise, then cut each half lengthwise again. Slice crosswise to make small tirangles. Toss cucumber, tomatoes, and celery in vinaigrette; cover and refrigerate until needed.
3. Combine barley, dill, salt and pepper. Salad can be prepared to this point, cover and refrigerated. up to two days. Just before serving, sprinkle with almonds.

pearl barley, cucumber, grape tomatoes, celery, balsamic vinaigrette, fresh dill, salt, pepper, almonds

Taken from www.food.com/recipe/barley-dill-salad-371828 (may not work)