Barley Salad With Mandarins Recipes

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BARLEY SALAD WITH MANDARINS



Barley Salad With Mandarins image

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.

Provided by NoSpringChicken

Categories     Grains

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

  • Cook barley according to package directions; drain (if necessary) 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 the oranges and almonds.
  • Cover and refrigerate for four hours or overnight.

Nutrition Facts : Calories 366.6, Fat 23.7, SaturatedFat 2.9, Sodium 710, Carbohydrate 34.4, Fiber 8.6, Sugar 7.5, Protein 7.7

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