Barley Salad With Mandarins |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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As soon as I spotted this recipe in the January 2005 issue of Country Extra magazine, I knew I would like it, for I am a big fan of barley. It was sent in by Jean Thomsen from Melfort, Saskatchewan. We had this at lunch yesterday (a cold day here in Colorado) with a bowl of hot tomato bisque soup....luscious! Thankfully, we have some leftovers, too. My thanks to Jean. Ingredients:
1 cup uncooked quick-cooking barley |
1 (8 ounce) can mushroom stems and pieces, drained |
1 cup diced celery |
1/4 cup sliced green onion |
1/2 cup vegetable oil (i used 1/4 c. canola oil and it was great) |
2 tablespoons cider vinegar |
2 tablespoons soy sauce |
1/2 teaspoon salt |
1 (11 ounce) can mandarin oranges, drained |
1/2 cup slivered almonds |
Directions:
1. Cook barley according to package directions; drain (if necessary) and cool.
2. In a bowl, combine the barley, mushrooms, celery and onions.
3. In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
4. Pour over barley mixture and stir to coat.
5. Gently stir in the oranges and almonds.
6. Cover and refrigerate for four hours or overnight.
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