Veggie Barley Salad

Cook the barley in salted boiling water until tender, according to the direction on the package, about 45 minutes for pearl barley, 90 minutes for hulled. When cooked to your liking, drain (if necessary) and rinse the barley under cold running water until completely cooled.

While the barley is cooking, prep the other ingredients:

In a small saucepan, bring half a cup of salted water to the boil; add the frozen edamame and cook for about 30 seconds, or until just heated through, then drain and rinse under cold running water until completely cooled. Set aside.

In a medium pan set over medium heat, toast the slivered almonds until golden and fragrant, about 5 minutes. Make sure to stir them often so they don't burn. Set aside.

Prep your cucumber, carrot, apple and green onions and reserve.

In a small glass measuring cup, combine all the ingredients for the vinaigrette and whisk vigorously until well combined and slightly emulsified.

In a large mixing bowl, combine the barley, cucumber, carrot, apple, green onion, edamame, slivered almonds and vinaigrette; toss delicately until well combined.

Serve immediately or place the salad in the refrigerator for a few hours to allow the flavors to meld.

This salad can be made up to a day ahead of time and leftovers will keep well in the fridge for up to a few days.