YIELD 4 servings
1 cup pearl barley
1 teaspoon finely grated lemon rind
2 1/2 cups vegetable broth or water
1 carrot, grated
1/2 teaspoon salt
6 tablespoons bottled Italian vinaigrette dressing
1/2 cup grape tomato halves
1 cup fresh spinach leaves
1/2 cup sliced button mushrooms
1. Combine barley, lemon rind and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, 35 to 40 minutes. Add carrot and salt. Stir and let cool completely before layering in jars.
2. To assemble, place 3 tablespoons salad dressing in bottom of 2 (1-pint) jars. Layer half the barley mixture, half the tomatoes, half the spinach, then half the mushrooms. Repeat layers.
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