Barley and Lentil Salad with Goat Cheese

By courtneyepowell

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)

Preparation

Step 1

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.