Barley Mandarin Salad

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Snappy Grains Mandarin Salad

  • 1¼ cup vegetable stock
  • 1 cup Snappy Grains
  • 1 tbsp olive or canola oil
  • 1 cup mushrooms, sliced
  • 1 cup celery, diced
  • ¼ cup green onion, sliced
  • 13 cup olive or canola oil
  • 2 tbsp cider vinegar
  • 2 tbsp low sodium soy sauce
  • 3 mandarin oranges, sectioned
  • ½ cup almonds, slivered
  • ¼ cup dried cranberries
  • Pinch of salt


1. In a large saucepan, bring stock to a boil. Add Snappy Grains and simmer for 10 minutes. Remove from heat and allow to cool.

2. Sauté mushrooms on oil until tender, and let cool.

3. In a bowl, combine barley, mushrooms, celery and onions.

4. In a separate container, combine oil. Vinegar, soy sauce and salt; mix well. Pour over barley mixture and stir to coat. Stir in almonds.

5. Cover and refrigerate for 4 hours or overnight. Gently stir in cranberries and orange pieces.

Serves: 6-8

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