Barley and Lentil Salad With Goat Cheese

Barley and Lentil Salad With Goat Cheese
Con Poulos
Nutty barley and heart-healthy lentils bulk up a romaine salad with carrots, cucumbers, and mild goat cheese.

Get the recipe for Barley and Lentil Salad With Goat Cheese.
Serves 4
preparation
20
minutes
cooking
30
minutes

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.

 

Charlyne Mattox
February 2012

Nutritional Information

  • Per Serving
  • Calories 377
  • 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
What does this mean? See Nutrition 101.