Before I made the recipe I didn't realize how much lead time I needed. We liked the recipe but thought it was a lot of work.
Toasted Barley, Green Bean, and Shiitake Salad with Tofu
Comments and Reviews 1-6 of 6
afoodcook Posted: 10/06/10
Veggiecook11 Posted: 08/16/10
The salad was delicious, but it had too many green onions, and I generally like green onions. It was way better the next day, and next time I'll make it a day in advance. Would be great for a potluck as it could be a side dish, but is filling enough to be an entree.
MaryW1951 Posted: 09/08/10
Since this recipe made much more than two of us could enjoy, I invited neighbors, forgetting he does not like tofu. However, EVERYONE loved the salad! Although a bit time consuming to make, I will make it again.The flavors and textures were delicious combinations.I followed the recipe with no changes and served it with heirloom tomatoes and corn on the cob - a wonderful late summer meal. I allowed about two hours for the recipe which was just right.
meganhalv Posted: 08/25/10
This recipe tasted delicious! It was a lot of work, but worth the effort.
Akjules Posted: 09/12/10
My husband didn't think a salad could be a meal, but he loved it. Kids (8 &5) loved it also. Added imitation crab to create more protein, and spinach and tomatos to make it more of a salad. Delicious!
Slurpee711 Posted: 10/09/10
Prepared this a day ahead as a side dish without the tofu. It was delicious. I cut the amount of green onions based on the reviews, and also used a combo of shiitake and crimini mushrooms. Will definitely make again.