Barley-and-Spinach Salad with Tofu Dressing

Ingredients

• 2 shallots
• 10 ounce(s) cremini mushrooms
• 0.25 cup(s) sherry vinegar
• 3 cup(s) chicken stock
• 4 thyme sprigs
• 2 clove(s) garlic
• 2 tablespoon(s) extra-virgin olive oil
• + 10 more ingredients
• • 7 ounce(s) firm tofu
  • 0.25 cup(s) basil leaves
  • 3 tablespoon(s) chopped mint
  • Salt
  • Freshly ground pepper
  • 7 ounce(s) baby spinach
  • 1 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) light brown sugar
  • 1 cup(s) grape tomatoes
  • 1 cup(s) pearl barley

In a medium saucepan, combine the barley, stock, thyme and half of the garlic. Add a generous pinch of salt and bring to a boil. Cover and cook over moderately low heat until the barley is tender, 25 minutes. Discard the thyme. Drain the barley and transfer to a large bowl; cover and keep warm. M...

View full recipe at Food & Wine