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Barley Mandarin Salad
Ingredients
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
Directions
- In a large saucepan, bring stock to a boil
- Add quick-cooking barley and simmer for 10 minutes
- Remove from heat and allow to stand until barley is tender or liquid has been completely absorbed. Allow to cool
- Saute mushrooms in oil
- 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. Stir in the almonds
- Cover and refrigerate for 4 hours or overnight
- Gently stir in cranberries and orange pieces
Prep Time: 10 mins
Cook Time: 20 mins
Number of Servings: 7