Barley and Lentil Salad with Goat Cheese

Nutty, chewy barley complements the tender lentils and provides a nice contrast to the crisp lettuce.

Barley and Lentil Salad with Goat Cheese

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

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)

Instructions
 

  • 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.