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Mandarin Barley Salad

1 cup uncooked quick-cooking barley
1 can (8 ounces) mushroom stems and pieces, drained
1 cup diced celery
1/4 cup sliced green onion
1/2 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1/2 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
1/2 cup slivered almonds

Cook barley according to package directions; drain and cool. In a
bowl, combine the barley, mushrooms, celery and onions. In a jar with

Printed from tasteofhome.com Jul 25, 2008

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Mandarin Barley Salad cont.

a tight-fitting lid, combine the oil, vinegar, soy sauce and salt;
shake well. Pour over barley mixture and stir to coat. Gently stir in
oranges and almonds. Cover and refrigerate for 4 hours or overnight.

Yield: 6-8 servings.