Barley Salad

• 1-3/4 cup Low Sodium Chicken Broth
• 1 cup Quick Barley, Raw
• 1/4 cups Olive Oil
• 2 Tablespoons Lemon Juice
• 1/2 Tablespoons Balsamic Vinegar
• 2 Tablespoons White Wine (optional)
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Salt
• 1/2 cups Cherry Tomatoes, Halved
• 1/4 cups Green Onion, Chopped
• 1/4 cups Cucumber, Peeled, Seeded, And Chopped
• 1 Tablespoon Fresh Mint, Chopped
• 1/4 cups Reduced Fat Feta, Crumbled

1. Bring chicken broth to a boil. Add quick barley and reduce heat to simmer, and simmer for 10-12 minutes or until barley is tender. Drain excess broth if needed. Transfer barley to a medium bowl.
2. In small bowl, mix olive oil, lemon juice, balsamic vinegar, white wine, garlic powder, and salt. Add dressing to barley and stir in tomatoes, onion, cucumber, mint, and feta cheese.
3. Chill or serve warm!
4. Nutrition Information per 1/2 cup serving: 224 calories, 11 g fat, 7 g protein, 22 g carbohydrates, 6 g fiber

chicken broth, barley, ubc, lemon juice, balsamic vinegar, white wine, garlic, salt, cherry tomatoes, ubc, ubc, fresh mint, ubc

Taken from tastykitchen.com/recipes/salads/barley-salad/ (may not work)