Barley-and-Spinach Salad with Tofu Dressing

Ingredients

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

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