Toasted Barley Salad

• 1-1/2 cup Pearl Barley
• 5 cups Chicken Broth
• 5 cups Water
• 6 slices Turkey Bacon, Cut Into 1/2-inch Pieces
• 1 Tablespoon Olive Oil, Divided
• 3 Medium Carrots, Chopped
• 1 teaspoon Minced Garlic
• 1 cup Sliced Zucchini
• 1 cup Mushrooms, Sliced
• 4 Tablespoons Apple Cider Vinegar
• 1/2 cups Fresh Italian Parsley, Chopped
• Salt And Pepper, to taste

1. Put barely in a saute pan and toast over medium heat until golden brown. Bring broth and water to a boil.
2. Add toasted barley to the water and cook until tender, about 20 minutes. Drain and set aside barley.
3. Cook bacon until crisp. Set aside on a paper towel-lined plate.
4. Add 1/2 tablespoon oil to saute pan and saute carrots 5-10 minutes until tender but not soft. If you find you need more oil to saute carrots, simply add 2 tablespoons of chicken broth from the pot of barley instead.
5. Add garlic, zucchini, sliced mushrooms and saute a minute or 2 more. Shut heat off and add vinegar, remaining 1/2 tablespoon oil, parsley and salt and pepper.
6. Combine drained barley, vegetable mixture and bacon together. Enjoy!
7. Nutrition information:
8. Calories: 295, Fat: 5.5g, Fiber: 11.6g, Carbs: 53.4g, Protein: 9.6g, Points+: 7, Old Points:5

barley, chicken broth, water, turkey bacon, olive oil, carrots, garlic, zucchini, mushrooms, apple cider vinegar, fresh italian parsley, salt

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