Barley Salad With Mandarins

• 1 cup uncooked quick-cooking barley
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 cup diced celery
• 1/4 cup sliced green onion
• 1/2 cup vegetable oil (I used 1/4 c. canola oil and it was great)
• 2 tablespoons cider vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup slivered almonds

1. Cook barley according to package directions; drain (if necessary) and cool.
2. In a bowl, combine the barley, mushrooms, celery and onions.
3. In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
4. Pour over barley mixture and stir to coat.
5. Gently stir in the oranges and almonds.
6. Cover and refrigerate for four hours or overnight.

barley, mushroom stems, celery, green onion, vegetable oil, cider vinegar, soy sauce, salt, mandarin oranges, almonds

Taken from www.food.com/recipe/barley-salad-with-mandarins-108363 (may not work)