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Mandarin Barley Salad

Think barley is boring? You won't after you've tried this salad. I've found it's still yummy the second day. — Jean Thomsen, Melfort, Saskatchewan
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    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


  • 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.
Nutrition Facts
1 cup: 278 calories, 18g fat (2g saturated fat), 0 cholesterol, 500mg sodium, 26g carbohydrate (7g sugars, 6g fiber), 6g protein.

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