Delicious Barley/Shrimp Salad

• 3 tablespoons red wine vinegar
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 cup olive oil
• 6 cups vegetable broth or chicken broth
• 2 cups barley
• 2 cups grape tomatoes, halved
• 1 7-ounce package feta cheese, crumbled (about 1 1/2 cups)
• 1 cup chopped fresh basil
• 1 cup chopped green onions
• bag of baby spinach
• 14oz bag frozen cooked small shrimp

1. Rinse barley, and place in a small bowl. Cover with water by about two inches, and let soak for about an hour. Drain.
2. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
3. Bring broth and 1/2 cup water to a boil in a large heavy saucepan. Stir in barley, reduce heat, cover, and boil until tender but still firm to bite, about 20 minutes. Drain.
4. Transfer to large wide bowl.
5. Mix tomatoes, feta, basil, green onions,shrimp and spinach into barley. Could also be served on top of spinach but I like it mixed in because it wilts a bit.
6. Add vinaigrette -toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

red wine vinegar, lemon juice, honey, olive oil, vegetable broth, barley, grape tomatoes, feta cheese, fresh basil, green onions, baby spinach, shrimp

Taken from www.epicurious.com/recipes/member/views/delicious-barley-shrimp-salad-50086904 (may not work)