Strawberry Jicama Salad

• 1/4 cups Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 1 teaspoon Light Brown Sugar
• 1 clove Garlic, Pressed
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 3/4 cups Extra Virgin Olive Oil
• 1 head Romaine Lettuce, Sliced Into 1" Strips
• 1/2 Pt Strawberries, Sliced
• 1/2 cups Diced Mangoes, Fresh Or Frozen & Thawed
• 1 can Mandarin Oranges, drained
• 1/2 cups Jicama, Cut In Julienne Strips
• 1 cup Cooked Barley
• 1/4 cups Chopped Pecans, Lightly Toasted
• 1 1/2 Ribs Celery, Sliced

1. To make the vinaigrette: In a medium bowl whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth. (You may substitute a good quality bottled balsamic vinaigrette instead of making your own.)
2. For the salad: Pile romaine in a mound on a large platter. Distribute strawberries, mango, Mandarin oranges, and jicama over top. Combine barley, pecans and celery, and sprinkle onto the salad. Serve with vinaigrette.

ubc, dijon mustard, light brown sugar, clove garlic, salt, ubc, olive oil, head romaine lettuce, strawberries, mangoes, oranges, jicama, barley, ubc, celery

Taken from tastykitchen.com/recipes/salads/strawberry-jicama-salad/ (may not work)