Beef and Barley Mushroom Salad

This flavorful grain salad works well as an entrée or a hearty side. For a vegetarian version, substitute some beans and extra veggies.

Makes six servings


  • 1 cup dry pearl barley
  • 2 cups sliced portabella mushrooms, gills removed
  • 2½ cups vegetable stock
  • 3/4 cup shredded, roasted grass-fed beef (or leftover steak)
  • ½ cup finely chopped red bell pepper
  • 2 tbs. chopped parsley
  • Salt and pepper to taste

Balsamic dressing

  • 2 tbs. balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • ½ tsp. Dijon mustard
  • ½ tsp. honey

Heat the barley in a medium saucepan over medium heat to lightly brown. Stir constantly, about four minutes. Add the mushrooms and vegetable stock, bring to a boil, then reduce heat, cover and simmer about 25 minutes until the barley is soft. Remove from heat and drain.

Whisk dressing ingredients to emulsify. Combine the remaining ingredients in a large bowl and toss with 1/4 cup balsamic dressing. Chill for at least 30 minutes before serving.

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