Ingredients 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

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.
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. Yield: 6 servings.

Nutritional Facts: 3/4 cup equals 211 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 334 mg sodium, 27 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch