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
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