Barley and Lentil Salad With Goat Cheese

To make this heart-healthy salad, toss romaine lettuce with a portion of the homemade lemon dressing. Then, in another bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining dressing. Serve the nutty, good-for-you grain mixture over the crisp lettuce and sprinkle with goat cheese crumbles.

Hands-On Time

20 Mins

Total Time

30 Mins

Yield

Serves 4

By Charlyne Mattox

March 2012

Ingredients:

• 3/4 cup quick-cooking barley
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• kosher salt and black pepper
• 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
• 1 15-ounce can lentils, rinsed
• 1 large carrot, cut into matchsticks
• 1/4 small red onion, chopped
• 1/4 cup chopped pitted kalamata olives
• 1/4 English cucumber, chopped
• 2 ounces goat cheese, crumbled (1/2 cup)

Directions:

Step 1

Cook the barley according to the package directions. Drain and run under cold water to cool.

Step 2

Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.

Step 3

In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.

Source: realsimple.com/food-recipes