Barley and Vegetable Chopped Salad

Ingredients

• 2 ounces cheese blue crumbled
• 0.3 cup capers 
• 2 tablespoons cider vinegar 
• 1.5 tablespoons basil dried
• 0.3 cup parsley fresh chopped
• 1  garlic clove minced
• 0.5 cup green onions finely chopped
• 2 cups mushrooms chopped
• 1 tablespoon olive oil 
• 4.3 ounce olives ripe drained chopped canned
• 0.7 cup quick-cooking barley uncooked
• 0.3 teaspoon salt 
• 1 cup tomatoes seeded chopped (1 large)
• 1.5 cups water 

Equipment

• bowl
• sauce pan
• colander

Directions

1. Bring water to a boil in a small saucepan; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.
2. Remove from heat and let stand, covered, 5 minutes.
3. Place barley in a colander and run under cold water until completely cooled.
4. Drain well.
5. Combine mushrooms and next 10 ingredients in a large bowl.
6. Add barley and blue cheese to mushroom mixture; toss gently.
7. Let stand 5 minutes before serving.