Toasted Barley Salad

Put barely in a saute pan and toast over medium heat until golden brown. Bring broth and water to a boil.
Add toasted barley to the water and cook until tender, about 20 minutes. Drain and set aside barley.

Cook bacon until crisp. Set aside on a paper towel-lined plate.

Add 1/2 tablespoon oil to saute pan and saute carrots 5-10 minutes until tender but not soft. If you find you need more oil to saute carrots, simply add 2 tablespoons of chicken broth from the pot of barley instead.

Add garlic, zucchini, sliced mushrooms and saute a minute or 2 more. Shut heat off and add vinegar, remaining 1/2 tablespoon oil, parsley and salt and pepper.

Combine drained barley, vegetable mixture and bacon together. Enjoy!

Nutrition information:
Calories: 295, Fat: 5.5g, Fiber: 11.6g, Carbs: 53.4g, Protein: 9.6g, Points+: 7, Old Points:5