BARLEY AND MUSHROOM SALAD

Barley and Mushroom Salad image

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon spicy brown mustard
4 tablespoons olive oil, divided
Salt and pepper to taste
1/2 small red onion
Additional olive oil
2-2/3 cups vegetable broth
2/3 cup pearl barley
4 ounces fresh shiitake mushrooms, sliced
1/2 cup minced fresh parsley
1 teaspoon salt

Steps:

For vinaigrette, whisk together vinegar, honey and mustard in a small bowl. Gradually whisk in 3 tablespoons oil in a slow steady stream. Add salt and pepper to taste. Set aside., Brush onion with additional oil. Place on a small baking sheet. Roast at 350° for 30 minutes or until tender. Allow to cool slightly. Chop coarsely; set aside., Meanwhile, bring broth to a boil in a Dutch oven. Add barley. Reduce heat; cover and simmer 35-40 minuets or until tender. Drain any excess liquid. Spread barley on a baking sheet and allow to cool., In a skillet, saute mushrooms in remaining 1 tablespoon oil until tender. In a bowl, combine mushrooms, onion, barley, parsley, salt and reserved vinaigrette. Toss well to mix. Serve at room temperature.

Nutrition Facts :