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Barley-And-Spinach Salad with Tofu Dressing
Ingredients
  • 1 cup pearl barley (7 ½ 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)
  • ¼ cup basil leaves, torn
  • 3 tablespoons chopped mint
  • ¼ 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
Steps
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