Here’s a creative way to use up the leftovers from your organic Thanksgiving feast.
1. Heat the oven to 425°F. In a roasting pan, combine the sweet potatoes and 1 tablespoon of the oil and bake until fork-tender, about 25 to 30 minutes.
2. Meanwhile, in a small saucepan, cook the barley in plenty of boiling water until tender, about 30 minutes. Drain, rinse under cold water, and drain well.
3. In a large bowl, combine the vinegar, rosemary, honey, mustard, salt, and the remaining 1 tablespoon oil. Stir well. Add the sweet potatoes, barley, turkey, onions, and cranberries. Mix gently.
Courtesy of Rodale Healthy Recipe Finder.