Barley And Spinach Salad With Tofu Dressing
Ingredients
- 1 cup pearl barley (7 1/2 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)
- 1/4 cup basil leaves, torn
- 3 tablespoons chopped mint
- 1/4 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
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