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Vegetable Barley Salad

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“This is adapted from the monthly Sobeys Our Compliments magazine. I did make a couple of changes to suit our palates.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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