1 8 oz Bag Barley
1 32 oz Carton of Reduced Sodium Chicken Broth
4 Tbsp Olive Oil
1 Tsp Dijon Mustard
1 Tsp Honey
Juice of 1 Small Lemon
Pinch of Ground Black Pepper
Pinch of Salt
1 Tsp chopped Fresh Dill
1/2 Cucumber
1/2 Cup Shredded Carrots
1/2 Defrosted Frozen Edamame beans
In a pot bring broth to a boil, add barley. Cook for ten minutes or until tender and drain any excess broth. Rinse with cool water and pour into a bowl. In a small bowl combine olive oil, lemon juice, dijon mustard, pepper, salt, honey and whisk together. Add cucumber, carrots, edamame beans to barley and add dressing. Mix and serve. You can also toss in some tomatoes or feta cheese.
Enjoy~
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