Barley-and-Spinach Salad with Tofu Dressing

by Blogburger on June 21, 2012

The Good News 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.

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….
Food & Wine: Recipe of the Day

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