Thanksgiving Salad

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3 medium-size sweet potatoes, peeled, halved, and sliced into 1/4" half-moons

1 teaspoon olive oil

1 tablespoon olive oil

1/3 cup pearl barley

3 tablespoons cider vinegar

2 teaspoons chopped fresh rosemary

2 teaspoons honey

1 teaspoon dijon mustard

1/2 teaspoon salt

2 cups shredded cooked turkey breast, 12 ounces

2/3 cup thinly sliced red onions

1/3 cup dried cranberries

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