Veggie Barley Salad

• 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

1. 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.
2. 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.

chicken broth, water, barley, tomato, zucchini, sweet yellow pepper, parsley, olive oil, white wine vinegar, water, lemon juice, fresh basil, salt, pepper, slivered almonds

Taken from www.tasteofhome.com/recipes/veggie-barley-salad/ (may not work)