Mushroom Barley Salad

Check out the easy menu planner for some terrific serving ideas and quick meals for this barley salad recipe.

2-3 servings

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6 Ingredients Needed:

cooked barley – 2 cups
(use quick cooking to save time)

mushrooms – 1 ½ cups sliced

leeks - 1 cup thinly sliced (use the white part only)

carrots – 1/2 cup shredded

fresh squeezed lemon - 1 tbsp juice

low-sodium tamari soy sauce - 1 tbsp

Optional Herb Addition: Sage is a great addition to this salad -
use 1 tsp dried sage or to taste.

Make Ahead:
- 2 cups of cooked barley

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1. Cook the barley and keep warm for a warm salad or allow to cool if making the cold version.

2. In a non-stick skillet, sauté the mushrooms in a little oil for a few minutes. Add the leeks and sauté for a few more minutes until tender.

3. Transfer the mushrooms and leeks to a mixing bowl and add the cooked barley, carrots, lemon juice, tamari (and sage - if using) and toss to combine.

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** Soup and Salad:

• Serve Warm Salad: in bowls lined with baby spinach leaves
• Side Dish: a bowl of warm split pea soup with whole-grain crackers or

• Serve Cold Salad: on salad plates with sliced tomatoes
• Side Dish: a bowl of cold tomato or gazpacho soup topped with croutons and shredded cheese

** Seafood:

• Serve Salad: on a bed of salad greens
• Side Dish: grilled or baked salmon steaks topped with salsa

** Vegetarian Meal:

• Serve Salad: on a bed of steamed cabbage leaves
• Side Dish: mix some rinsed and drained canned black beans with chopped tomatoes, sliced water chestnuts, and diced green bell pepper tossed with some lemon juice, olive oil, and salt and pepper.

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Ingredient Exchanges:

* Instead of Lemon Juice: try Lime Juice or Rice Vinegar

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