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This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Toss all ingredients together in a big bowl and enjoy!
If you can’t find pre-cooked black barley in your freezer section, you can cook your own dried black barley. Rinse 1 cup of dry black barley with cold water and place it in a heavy bottom saucepan with 5 cups of water or broth and salt if desired. Bring to a boil. Reduce heat and simmer 45-60 minutes, or until tender. Drain if necessary. Makes about 3 1/2 cups cooked barley.
Shredded raw Brussels sprouts give great crunch to this fun twist on the classic Caesar salad!
This Kale Salad with Quinoa, Cranberries and Toasted Almonds is a delicious, healthy meal or light side for the holiday season!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!