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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Think barley is boring? You won't after you've tried this salad. I've fount it's still yummy the second day. Ingredients:
1 cup uncooked quick-cooking barley |
1 can (8 ounces) mushroom stems and pieces, drained |
1 cup diced celery |
1/4 cup sliced green onion |
1/2 cup vegetable oil |
2 tablespoons cider vinegar |
2 tablespoons soy sauce |
1/2 teaspoon salt |
1 can (11 ounces) mandarin oranges, drained |
1/2 cup slivered almonds |
Directions:
1. Cook barley according to package directions; drain and cool. In a bowl, combine the barley, mushrooms, celery and onions. In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce and salt; shake well. Pour over barley mixture and stir to coat. Gently stir in oranges and almonds. Cover and refrigerate for 4 hours or overnight. Yield: 6-8 servings.
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