This pearl barley salad is an excellent gluten free option and filled with fiber.
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In a large pot, bring stock to a boil.
Add barley and cook on medium heat 40 minutes.
Drain and rinse until cool.
In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
Combine with the barley.
Salad can be prepared up to this point and stored, covered in fridge for 2 days.