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
- 1⁄3 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
Directions
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.