The longer this salads chills, the tastier it becomes. Bring it along to your next potluck and you’ll probably go home with an empty dish. I always do!
—KATHY RAIRIGH MILFORD, IN
PREP: 30 MIN. + CHILLING • MAKES: 6 SERVINGS
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
DRESSING
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.
PER SERVING 3/4 cup equals 211 cal., 10 g fat (1 g sat. fat), 0 chol., 334 mg sodium, 27 g carb., 7 g fiber, 6 g pro. Diabetic Exchanges: 2 fat, 1 1/2 starch.