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Mandarin Barley Salad Recipe

Mandarin Barley Salad Recipe

Think barley is boring? You won't after you've tried this salad. I've fount it's still yummy the second day.
TOTAL TIME: Prep: 25 min. + chilling YIELD:6-8 servings


  • 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


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

Nutritional Facts

1 serving (1 cup) equals 278 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 500 mg sodium, 26 g carbohydrate, 6 g fiber, 6 g protein.