Barley Salad With Mandarins

NoSpringChicken's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 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 almond

Directions:

1. Cook barley according to package directions; drain (if necessary) and cool.
2. In a bowl, combine the barley, mushrooms, celery and onions.
3. In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
4. Pour over barley mixture and stir to coat.
5. Gently stir in the oranges and almonds.
6. Cover and refrigerate for four hours or overnight.