MUSHROOM VEGETABLE BARLEY SALAD WITH LEMON VINAIGRETTE
One of the best investments we made was a rice cooker that we found for $3 at a yard sale. I cook all kinds of grains in it, and they come out perfect every time! You don't have to wait 30 minutes to eat this, but it will be better the longer it marinades. Warning: The vinaigrette for this salad is VERY lemon-infused, so use...
Provided by Jenn Visser
Categories Other Salads
Time 25m
Number Of Ingredients 15
Steps:
- 1. Cook barley in rice cooker or according to package directions.
- 2. Combine all ingredients for vinaigrette in glass jar with a lid and shake to combine.
- 3. Combine mushroom, beans, vegetables, and barley in large bowl.
- 4. Pour about half of the vinaigrette on salad, reserve rest for other recipe or use more if desired.
- 5. Cover bowl and allow to marinade for 30-minutes up to 4 hours at room temperature.
- 6. Serve with crumbled feta cheese as a main course salad or as a side.
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