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)
Sat fat 5g
How to Make It
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.