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

Cook the barley according to the package directions. Drain and run under cold water to cool.Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.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. 

Ingredients

  1. Check 3/4 cup quick-cooking barley
  2. Check 3 tablespoons olive oil
  3. Check 2 tablespoons 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 1/4 cup 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.