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Ingredients

• 1 cup  pearl barley, (7 1/2 ounces)
• 3 cups  chicken stock
• 4   thyme sprigs
• 2   garlic cloves, 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

Description

This Salad Is Incredibly Satisfying, Thanks To The Fiber-rich Barley Lee Anne Wong Tosses With Spinach And Mushrooms. Crumbled Firm Tofu In The Sherry Vinegar Dressing Adds Extra Protein.

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