Sweet Potato and Barley Salad

Toss carrots, spinach, sweet potato, edamame, and barley
in garlic dressing for a side dish your family will love.

Ingredients:
1 cup regular (not quick-cooking) barley
1 cup frozen sweet soybeans (edamame)
1 large sweet potato
1/3 cup olive oil
1/4 cup balsamic vineger
1 tsp. garlic salt
1 cup fresh baby spinach
1 cup golden raisins
2 medium carrots, shredded
1/2 cup thin red onion wedges

Directions:
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.
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.
Makes 8 side-dish servings.
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.