Barley and Mushroom Salad Source: Recipe courtesy of Chef Martin Breslin, Harvard University Dining Services Print This Recipe Yield: 8, four ounce servings Ingredients & Directions 1 Tbsp. 1 tsp. 1 tsp. 3 Tbsp. 1/2 2 2/3 cups 2/3 cup 4 oz. 1/2 cup 1 tsp. White wine vinegar Honey Brown mustard Olive oil Salt and Pepper Red onion Olive oil Vegetable broth Pearl barley Raw shiitake mushrooms, sliced Chopped fresh parsley Salt Method For Vinaigrette: Whisk together ...
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