Barley-and-Spinach Salad with Tofu Dressing

Ingredients

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

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...

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