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Print this Recipe    Beef Barley

Beef and Barley Salad
Serving Size : 2

1 cup cooked barley
1/4 pound roasted beef bottom round, cut into strips
1/4 cup scallions, thinly sliced
3 cherry tomatoes, quartered
2 tablespoons parsley

1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
2 tablespoons vegetable oil
1 1/2 teaspoons brown sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons water
salt and pepper, to taste

Combine everything except liquid ingredients.

In small saucepan, combine remaining ingredients. Cook until sugar
is dissolved.

Remove from heat and pour over salad ingredients, tossing to coat.

Serve immediately or cover with plastic wrap and refrigerate until
chilled.

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