Vegetable Barley Salad

1. 1

   In a large pot, bring stock to a boil.

2. 2

   add barley and cook on medium heat 40 minutes.

3. 3

   Drain and rinse until cool.

4. 4

   In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.

5. 5

   Combine with the barley.

6. 6

   Salad can be prepared up to this point and stored, covered in fridge for 2 days.

7. 7

   Sprinkle with toasted nuts just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.