mushroom vegetable barley salad with lemon vinaigrette
(3 ratings)
One of the best investments we made was a rice cooker that we found for $3 at a yard sale. I cook all kinds of grains in it, and they come out perfect every time! You don't have to wait 30 minutes to eat this, but it will be better the longer it marinades. Warning: The vinaigrette for this salad is VERY lemon-infused, so use less lemon peel if you're not as enthusiastic about lemons as we are =)
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(3 ratings)
yield
4 -6
prep time
25 Min
Ingredients For mushroom vegetable barley salad with lemon vinaigrette
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1 cpearl barley, uncooked
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2 cmushrooms, sliced thinly
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1 lgcucumber, chopped
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1 cgrape or cherry tomatoes, halved
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1 cankidney beans (or other canned bean)
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feta cheese, crumbled
- LEMON VINAIGRETTE
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1/2 clemon juice, fresh
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1/2 colive oil
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1/4 capple cider vinegar
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2 Tbsplemon peel, finley chopped
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1 Tbspagave or honey
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1 Tbspfresh basil leaves, finely chopped (or tsp dried)
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2 clovegarlic, minced
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pinchsalt & pepper to taste
How To Make mushroom vegetable barley salad with lemon vinaigrette
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1Cook barley in rice cooker or according to package directions.
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2Combine all ingredients for vinaigrette in glass jar with a lid and shake to combine.
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3Combine mushroom, beans, vegetables, and barley in large bowl.
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4Pour about half of the vinaigrette on salad, reserve rest for other recipe or use more if desired.
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5Cover bowl and allow to marinade for 30-minutes up to 4 hours at room temperature.
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6Serve with crumbled feta cheese as a main course salad or as a side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mushroom Vegetable Barley Salad with Lemon Vinaigrette:
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