Barley and Lentil Salad With Goat Cheese

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Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 377 calories
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 11 mg
    • Sodium 503 mg
    • Protein 13 g
    • Carbohydrate 46 g
    • Sugar 5 g
    • Fiber 14 g
    • Iron 2 mg
    • Calcium 104 mg
  • February 2012

Ingredients

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