Barley Salad With Mandarins
"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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6-8
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
- 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.
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RECIPE SUBMITTED BY
NoSpringChicken
United States
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.
