Sweet Potato Barley Salad



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Servings: 8
Yield: 8 side-dish servings
Prep Time: 20 mins
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Ingredients
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    1   cup 
    regular (not quick-cooking) barley
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    1   cup 
    frozen sweet soybeans (edamame)
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    1   
    large sweet potato
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    1/3  cup 
    olive oil
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    1/4  cup 
    balsamic vineger
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    1   teaspoon 
    garlic salt
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    1   cup 
    fresh baby spinach
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    1   cup 
    golden raisins
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    2   
    medium carrots, shredded
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    1/2  cup 
    thin red onion wedges

Directions
1.
Rinse barley in sieve under running water until water runs clear. In medium saucepan bring barley and 3 cups water to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until tender; drain. Rinse cooked barley in a colander under cold running water until cooled; drain well.
2.
Meanwhile, prepare soybeans according to package directions. Scrub sweet potato and pierce several times with fork. Wrap in paper towel. Microwave 5 minutes or until soft when gently pressed. When cool enough to handle, remove skin and dice potato.
3.
For dressing, in small bowl whisk to combine olive oil, vinegar, garlic salt, and black pepper to taste. On serving plates arrange barley, sweet potato, edamame, spinach, raisins, carrots, and onion. Pass dressing. Makes 8 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 276, Fat, total (g) 10, chol. (mg) 0, sat. fat (g) 1, carb. (g) 43, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 16, pro. (g) 6, vit. A (IU) 59, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 56, Cobalamin (Vit. B12) (g) 0, sodium (mg) 159, Potassium (mg) 473, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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