Barley Mandarin Salad


1 1/4 cup vegetable stock
1 cup barley quick cooking
1 tbsp canola oil or olive oil
1 cup fresh mushrooms, sliced
1 cup celery, diced
2 each green onions, sliced
1/3 cup canola oil
2 tbsp cider vinegar
2 tbsp low sodium soy sauce
11 oz Mandarin oranges, drained
1/2 cup almonds, slivered
1/4 cup dried cranberries, diced
1 pinch salt to taste


  1. In a large saucepan, bring stock to a boil
  2. Add quick-cooking barley and simmer for 10 minutes
  3. Remove from heat and allow to stand until barley is tender or liquid has been completely absorbed. Allow to cool
  4. Saute mushrooms in oil
  5. In a bowl, combine the barley, mushrooms, celery and onions
  6. In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce and salt, shake well.
  7. Pour over barley mixture and stir to coat. Stir in the almonds
  8. Cover and refrigerate for 4 hours or overnight
  9. Gently stir in cranberries and orange pieces
Prep Time: 10 mins
Cook Time: 20 mins
Number of Servings: 7