Barley Salad With Mandarins - cooking recipe

Ingredients

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

Preparation

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