Barley Salad With Mandarins

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.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 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 almonds

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.