Barley Vegetable Salad

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I first made the original version of this about 20 years ago -- jane brody's crunchy barley salad. After years of experimenting with it, the most recent incarnation is my favorite yet. Though it can be served warm or cold, i prefer it after it has chilled for several hours at least (overnight is best!).!

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Steps

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In a medium saucepan with lid , bring chicken broth to a boil.

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Stir in 1 cup pearl barley and return to a boil.

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Reduce heat to low , cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.

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Whisk the dressing ingredients in a large bowl.

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Stir the dressing into the cooked barley while the barley is still hot.

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Let sit for five to ten minutes.

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Stir in the rest of the ingredients to the barley.

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Cover and refrigerate for at least two hours-- overnight if possible.

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Ingredients

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chicken broth, pearl barley, carrot, green pepper, red pepper, yellow pepper, fresh dill, tomatoes, salt, black pepper, olive oil, red wine vinegar