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Ingredients

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

Description

Barley-and-Spinach Salad With Tofu Dressing - The Huffington Post

Kitchen Daily