Barley Lentil Salad with Goat Cheese

Serves 4
Hands-on Time: 20m
Total Time: 30m

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

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

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

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.

Tip

Triple the dressing and save time on future dinners. It will keep for up to 3 weeks in the refrigerator. For variety, whisk in ½ clove finely chopped garlic or a tablespoon of chopped herbs, such as chives, cilantro, or parsley.

Nutritional Information

Calories 377; Fat 17g; Sat Fat 5g; Cholesterol 11mg; Sodium 503mg; Protein 13g; Carbohydrate 46g; Sugar 5g; Fiber 14g; Iron 2mg; Calcium 104mg