Vegetable Barley Salad - cooking recipe

Ingredients

4 cups chicken broth
1 1/4 cups pearl barley
1 English cucumber, halved lengthwise, seeds removed and cut into medium dice
1 pint grape tomatoes, halved
1 1/2 cups celery, thinly sliced
1/4 cup chopped fresh dill
1/2 cup balsamic vinaigrette
salt and pepper
1/2 cup pine nuts or 1/2 cup slivered almonds, toasted

Preparation

In a large pot, bring stock to a boil.
add barley and cook on medium heat 40 minutes.
Drain and rinse until cool.
In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
Combine with the barley.
Salad can be prepared up to this point and stored, covered in fridge for 2 days.
Sprinkle with toasted nuts just before serving.