Barley-and-Spinach Salad with Tofu Dressing
Barley-and-Spinach Salad with Tofu Dressing might be just the side dish you are searching for. This dairy free and vegetarian recipe serves 6. One serving contains 282 calories, 12g of protein, and 8g of fat. Head to the store and pick up baby spinach, cremini mushrooms, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a medium saucepan, combine the barley, stock, thyme and half of the garlic.
Add a generous pinch of salt and bring to a boil. Cover and cook over moderately low heat until the barley is tender, 25 minutes. Discard the thyme.
Drain the barley and transfer to a large bowl; cover and keep warm.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil.
Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes.
Add the shallots and cook, stirring, until softened, 3 minutes longer. Scrape the mushrooms into the barley and toss.
Add the spinach, basil and mint, but do not stir.
Heat the remaining 1 tablespoon of oil in the skillet.
Add the remaining garlic and cook over moderate heat until softened.
Add the vinegar, lemon juice and brown sugar and bring to a boil. Cook until slightly thickened, 1 minute.
Add the tomatoes and cook until heated through. Stir in the tofu and season with salt and pepper. Scrape the dressing over the salad and toss.