Barley-And-Spinach Salad With Tofu Dressing Recipe

Name: Barley-And-Spinach Salad With Tofu Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley (7 1/2 ounces); 3 cups chicken stock; 4 thyme sprigs; 2 garlic, minced; Salt; 2 tablespoons extra-virgin olive oil; 10 ounces cremini mushrooms, quartered (4 cups); Freshly ground pepper; 2 shallots, thinly sliced; 7 ounces baby spinach (8 cups); 1/4 cup basil leaves, torn; 3 tablespoons chopped mint; 1/4 cup sherry vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons light brown sugar; 1 cup grape tomatoes, halved; 7 ounces firm tofu, drained and crumbled

Servings: persons

1 cup pearl barley (7 1/2 ounces)
3 cups chicken stock
4 thyme sprigs
2 garlic, minced
Salt
2 tablespoons extra-virgin olive oil
10 ounces cremini mushrooms, quartered (4 cups)
Freshly ground pepper
2 shallots, thinly sliced
7 ounces baby spinach (8 cups)
1/4 cup basil leaves, torn
3 tablespoons chopped mint
1/4 cup sherry vinegar
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1 cup grape tomatoes, halved
7 ounces firm tofu, drained and crumbled

1
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.
2
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.
3
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. Serve warm.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup pearl barley (7 1/2 ounces), 3 cups chicken stock, 4 thyme sprigs, 2 garlic, minced, and more.

Yes, Barley-And-Spinach Salad With Tofu Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley-And-Spinach Salad With Tofu Dressing

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