Barley-And-Spinach Salad With Tofu Dressing

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1 cup pearl barley (7 1/2 ounces)

3 cups chicken stock

4 thyme sprigs

2 cloves garlic, minced


2 tablespoons extra-virgin olive oil

10 ounces cremini mushrooms, quartered (4 cups)

Freshly ground pepper

2 shallots, thinly sliced

7 ounces baby spinach (8 cups)

1/4 cup basil leaves, torn

3 tablespoons chopped mint

1/4 cup sherry vinegar

1 tablespoon fresh lemon juice

2 tablespoons light brown sugar

1 cup grape tomatoes, halved

7 ounces firm tofu, drained and crumbled

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