Barley-and-Spinach Salad with Tofu Dressing

Barley-and-Spinach Salad with Tofu Dressing
Photo by © Hallie Burton

Ingredients

  • 3 tablespoons chopped mint
  • 7 ounces baby spinach (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light brown sugar
  • 1 cup grape tomatoes, halved
  • 7 ounces firm tofu, drained and crumbled
  • 2 shallots, thinly sliced
  • + 10 more ingredients
    • Freshly ground pepper
    • 4 thyme sprigs
    • Salt
    • ¼ cup basil leaves, torn
    • 1 tablespoon fresh lemon juice
    • ¼ cup sherry vinegar
    • 1 cup pearl barley (7 1/2 ounces)
    • 3 cups chicken stock
    • 2 cloves garlic, minced
    • 10 ounces cremini mushrooms, quartered (4 cups)

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 My Recipes

Comments

Variations on Barley-and-Spinach Salad with Tofu Dressing

  • Barley-and-Spinach Salad with Tofu Dressing
    • 2 clove(s) garlic
    • 2 tablespoon(s) extra-virgin olive oil
    • 4 thyme sprigs
    • 0.25 cup(s) basil leaves
    • 1 cup(s) grape tomatoes
    • 1 cup(s) pearl barley
    • +10 other ingredients


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