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Mushroom and Barley Salad

Mushroom and Barley Salad

¼ lb of Mushrooms
3 Tbsp. Lemon Juice
3 Tbsp.  Oil
¼ c Chopped Green Olives
1 ½ C of Cooked Shiloh Farms Hulled or Hulless Barley
Sea Salt to taste

Slice or chop mushrooms into chunky pieces.  Make a dressing of lemon juice, oil and salt.  Pour over mushrooms and let marinate for 15 to 30 minutes.  Add olives and barley to mushrooms and mix well.  Can be served at once, or kept for an hour at room temperature, or refrigerated until needed.    Serves 4

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