Barley and Mushroom Salad

Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 tablespoons white wine vinegar 
1 teaspoon honey 
1 teaspoon Dijon mustard
1 tablespoons olive oil 
½ teaspoon salt 
¼ teaspoon pepper
1 red onionWashed, peeled and diced
3 cups low sodium vegetable broth
1 1/2 cup pearl barley Uncooked
6 ounce mushroomsWashed, raw and sliced 
½ cup parsley or 2 tablespoons dried Washed and chopped

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add 3 tablespoons oil while whisking, until emulsified. Add salt and pepper. Whisk
2In a small sauce pan, sauté  mushroom in 1 tablespoon oil.
3In a medium pot, bring broth to a boil and add barely.
4Reduce heat and simmer, covered, until barely is tender, 35 to 40 minutes. Drain any excess liquid.
5Stir in mushrooms and onions. Cook until tender. DrainCook until internal temperature reaches 135°F.
6Add vinaigrette and toss to coat Serve warm or chilled.

Jacqueline Larson M.S., R.D.N. and Associates